Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing them with unsalted butter and lining the bottoms with parchment paper.

Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Cream the softened unsalted butter and granulated sugar until light and fluffy in a separate large bowl.

Beat in the eggs one at a time and mix in the vanilla extract until smooth.

Gradually alternate adding the flour mixture and the whole milk (or buttermilk) to the butter mixture, mixing on low speed until just combined.

Divide the batter among the prepared pans and bake for 22-27 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

If using fresh or frozen cherries, combine them in a saucepan with sugar and lemon juice, then simmer for 10-15 minutes until thickened.

Beat the cream cheese until smooth, then gradually mix in the powdered sugar until fluffy. Fold in the chopped cherries or cooled cherry filling.

Assemble the cake by spreading frosting on each layer and adding cherry filling before stacking.

Optionally decorate the top with whole cherries and serve.