Preheat oven to 300.

In large bowl whisk together your dry ingredients until combined.

Add in your eggs, buttermilk, oil, vanilla and eater and stir until combined well.

Prepare 3 8" pans and pour cake batter evenly among the 3.

Bake for about 30 minutes or until center us set and toothpick comes out clean.

Remove from oven and let cool in pans for about 5 minutes before turning out onto cooking racks to cool completely.

To a sauce pan add your cherries water, sugar and syrup and bring to a boil and boil for about 5 minutes to soften up the cherries, drain and pat dry and cool.

To make frosting in large bowl beat together your butter until smooth. Add in your almond extract and amaretto syrup until blended.

Mix in your cocoa powder then add in your powdered sugar 1 cup at a time until you reach your desired consistency.

Add in milk as needed.

To assemble cake, layer 1 cake layer on a turntable then spread about 1 cup of tour frosting over the top, next layer in half of your sliced cherries over the top.

Layer with next cake layer and repeat.

Frost the outside of cake and decorated as desired.