Preheat the oven to 350 degrees F and line a 9" springform pan with parchment paper.

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.

Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

Add the oil, whole milk, and vanilla, and mix until just combined.

In a separate medium bowl, add the egg whites. Use an electric hand mixer to whip them until medium peaks form.

Gently fold the whipped egg whites into the batter with a rubber spatula until just combined.

Pour the cake batter into the prepared pan.

Bake the cake for about 50 minutes to 1 hour or until the cakes start to pull away from the sides of the pan and a toothpick inserted comes out clean.

While the cake is still warm, remove the outside of the springform pan and use a serrated knife to trim the top of the cake, creating a flat layer. Immediately brush amaretto on the cake all over. Allow the cake to cool completely before decorating.

In a small saucepan, combine the cherries, sugars, and salt. Place over medium heat, stirring occasionally for about 10 minutes or until the cherries start to soften and release their juices.

Add the cornstarch and cook for another 2-3 minutes until the juices have thickened. Remove the saucepan from heat and stir in the vanilla and amaretto.

Place the saucepan in the fridge for a few minutes to cool. Alternatively, pour the cherry filling into an airtight container and chill in the fridge overnight.

In a large bowl, add the cold heavy cream and sugar. Use an electric mixer to whip the cream until stiff peaks form. Careful not to over-whip the cream, as it can quickly split and become grainy!

Place the cake layer on a cake stand and top with the whipped cream. Arrange the cherry filling in the center, then top with more fresh cherries and chocolate shavings.