Preheat your oven to 350°F (175°C) and prepare two round cake pans by greasing and flouring them or lining them with parchment paper.

In a large mixing bowl, combine the dry ingredients: gluten-free flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.

In a separate bowl, whisk together the almond milk, brewed coffee, oil of choice, and pure vanilla extract. Pour these wet ingredients into the bowl with dry ingredients and stir gently until just incorporated.

Gently fold the batter together, ensuring that the wet and dry ingredients are just combined. Divide the batter evenly between the two prepared cake pans.

Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for about 10 minutes before transferring to a wire rack.

While the cake layers cool, whip the cream until soft peaks form. Sweeten with coconut sugar or vanilla to taste, and set aside.

In a small saucepan, combine cherries with a sprinkle of coconut sugar and cook over low heat for about 10 minutes until juices are released and mixture thickens slightly. Cool to room temperature.

Once the cake layers are cool, place the first layer on a serving plate, spread cherry sauce on top, followed by whipped cream. Repeat with the second layer.

Sprinkle dark chocolate shavings over the top for garnish. Slice and serve to your guests.