frosting/filling

• In the bowl of a mixer beat butter until smooth.
• Add in powdered sugar and start to mix on low until the sugar is incorporating so it doesn't fly out and make a mess.
• Drizzle in the heavy cream and whip the frosting on high until it's fluffy. (the heavy cream will help whip it up fluffy)
• Remove the bowl from the mixer.
• Split the frosting into half by removing 1/2 and putting it into a small bowl.
• Dice 7 of the cherries.
• Then add those7 diced cherries along with 2 tablespoons of cherry juice to the small bowl of frosting. This will be the filling in the cake.
• When the cake is cool, cut the cake in half (so you'll have the two layers)
• Spread the cherry frosting on the bottom cake layer, then place the top cake layer on it.
• Add the vanilla extract to the remaining frosting and spread it over the top of the cake.
• Top with chocolate curls (or mini chocolate chips) and add the remaining cherries to the top center of the cake.
• Chill the cake for 30 minutes, this will set up the frosting so the cake will be stable when you slice it.
• Remove the cake from the fridge to come to room temperature before serving for the best flavor.