Preheat your oven to 350°F (175°C).

Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat.

Add ½ cup of granulated sugar to the melted butter and stir continuously.

Cook until it starts to bubble and caramelize slightly, about 2-3 minutes.

Stir in the 1 can of pitted tart cherries and cook for an additional 2-3 minutes.

Remove from heat and stir in ¼ teaspoon of vanilla extract.

Carefully pour the cherry mixture into the prepared cake pan.

Sift together 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, and ½ cup of unsweetened cocoa powder.

Add 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.

In a separate bowl, whisk together 2 large eggs, 1 cup of buttermilk, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract.

Gradually add the wet ingredients to the dry ingredients and mix until just combined.

Stir in ½ cup of boiling water.

Pour the chocolate cake batter over the cherry topping in the cake pan.

Place the cake pan in the preheated oven and bake for 35-40 minutes.

Check for doneness with a toothpick.

Allow the cake to cool in the pan for about 10 minutes.

Invert the cake onto a cooling rack.

Slice the cake into wedges and serve warm or at room temperature.

Optional: Garnish with whipped cream or vanilla ice cream.