Bake your moist chocolate cake according to package directions or your favorite recipe. Preheat your oven to 350°F (175°C) and grease your cake pan. Allow the cake to cool completely, which may take about 30-60 minutes. Slice the cake into bite-sized chunks for the trifle layers.

In a mixing bowl, pour in 2 cups of heavy cream. Using a hand mixer, beat the cream on medium-high speed until soft peaks form, about 3-5 minutes. Gradually add in 1 cup of powdered sugar and 1 teaspoon of vanilla extract, then continue beating until stiff peaks form.

Take a clear glass trifle dish and layer chocolate cake chunks, followed by a generous layer of homemade whipped cream, and then add cherries. Repeat until all ingredients are used, finishing with whipped cream on top.

Cover with plastic wrap and refrigerate for at least 2 hours or preferably overnight to allow flavors to meld beautifully. Garnish with extra cherries or chocolate shavings before serving.