Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract until smooth.

Gradually mix the wet ingredients into the dry ingredients on low speed until just combined.

Slowly pour in the boiling water while mixing on low speed to create a thin batter.

Pour the batter into the prepared pan and bake for 30 to 35 minutes.

Once baked, let the cake cool for 10 minutes before inverting it onto a wire rack to cool completely.

Crumble the cooled cake into bite-sized pieces.

Mix the cherry pie filling with Kirsch if using, and set aside.

Chill mixing equipment for whipping cream in the freezer for 15 minutes.

In the chilled bowl, whip the heavy cream until soft peaks form.

Gradually add the powdered sugar and vanilla extract while continuing to beat until stiff peaks form.

Begin layering the trifle: Start with a third of the crumbled cake, followed by a layer of cherry filling and whipped cream. Repeat until all ingredients are used.

Garnish the top with chocolate shavings and maraschino cherries.

Cover with plastic wrap and refrigerate for at least 2 hours or overnight before serving.