Prepare the whipped cream by mixing the heavy cream, powdered sugar, and vanilla in a chilled bowl until stiff peaks form.

Slice the chocolate cake into bite-sized pieces, about 1-inch thick.

In a deep glass dish, start the layering process: first add a layer of chocolate cake pieces, soaking them with cherry syrup or juice.

Add a layer of pitted cherries over the cake, followed by a layer of the whipped cream mixture.

Repeat the layering process until all ingredients are used, finishing with a generous layer of whipped cream on top.

Garnish with chocolate shavings or a dusting of cocoa powder for a final touch.

Refrigerate the trifle for at least 2 hours to allow the flavors to meld and the layers to set.