Creating the CREAMY Chocolate Cherry Mousse Cake is a rewarding venture. Follow these steps carefully for a successful outcome:

For the Cake Layers:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Mix Batter: Gradually add the wet mixture to the dry ingredients, stirring just until combined.
5. Add Boiling Water: Carefully mix in the boiling water until well incorporated. The batter will be thin.
6. Pour Batter: Equally distribute the batter into the prepared cake pans.
7. Bake: Place the pans in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.

For the Cherry Mousse:

9. Prepare the Cherries: In a small saucepan, combine the pitted cherries and sugar over medium heat. Cook until the cherries release their juice, about 5-7 minutes.
10. Blend Cherries: Transfer the cherry mixture to a blender and puree until smooth. Set aside to cool.
11. Dissolve Gelatin: In a small bowl, sprinkle gelatin over cold water and let it soften for about 5 minutes.
12. Heat Gelatin: Place the gelatin mixture over low heat until completely dissolved; let cool slightly before adding to the cherry puree.
13. Whip Cream: In a mixing bowl, whip the heavy cream until firm peaks form.
14. Combine: Gently fold together the cherry puree and melted chocolate, then gently fold in the whipped cream until no streaks remain.

Assemble the Cake:

15. Layer the Cake: On a serving plate, place one of the cooled cake layers. Spread half of the cherry mousse over it.
16. Add Second Layer: Place the second cake layer on top and spread the remaining mousse on top and around the sides.
17. Chill: Refrigerate the cake for at least 3-4 hours or overnight for best results.