2 (20 oz.) cans tart pitted cherries, undrained 1 c. granulated sugar 1/4 c. cornstarch 1 1/2 tsp. vanilla extract 2 (9-inch) chocolate cake layers, baked and cooled 3 c. cold whipping cream 1/3 c. confectioners sugar
Drain cherries, reserving 1/2 c. juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir again.
Split each cake layer in half horizontally. Crumble on half layer; set aside. Beat cold whipping cream and the confectioners sugar in a large bowl with an electric mixer set a high speed until stiff peaks form. Reserve 1 1/2 c. whipped cream for decorative piping.
Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 c. cherry topping. Top with second cake layer, 1 cup whipped cream and 3/4 c. cherry topping; top with the third cake layer.
Frost cake sides with remaining whipped cream. Spoon reserved 1 1/2 c. whipped cream into a pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of the cake.