Bake the chocolate cake according to the package or your favorite recipe, then let it cool completely. For a quicker option, use store-bought brownies or sponge cake. Once cooled, cut into 1-inch cubes.

In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form, then set aside.

Drain canned cherries and reserve ¼ cup of juice, or pit and chop fresh cherries. Mix with a bit of syrup or juice and let sit for 10 minutes to enhance flavor.

Layer cake cubes in the bottom of a trifle dish, pressing gently. Spread vanilla pudding over the cake, add cherries with a little juice, then top with whipped cream. Repeat the layers, finishing with whipped cream on top.

Sprinkle chocolate shavings and cocoa powder, add a few cherries for garnish, and refrigerate for at least 3 hours or overnight for best flavor.