Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
Preheat oven to 300°F.
Add all dry ingredients to a large bowl and whisk together. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until just combined. Add vanilla to hot water and add to mixture. Mix well.
Divide batter evenly between the three cakes pans and bake for 30-33 minutes, or until a toothpick comes out with clean.
Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
For the syrup:
Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using.
For the whipped cream:
Add the cold cream, powdered sugar, and Kirsche to the bowl of your stand mixer and whisk until soft peaks form.
Assembly:
Wash, halve and pit about about 2 cups of cherries then transfer to a bowl and set aside.
Brush or spoon syrup onto the top of each cake layer and allow to sink in.
Cover the first cake layer with whipped cream then press cherry halves all over the top and repeat the process with the other layers until the cake is assembled. Top with more cream and fresh cherries.