Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, cocoa, baking powder, baking soda, and salt; gradually add to the creamed mixture alternately with buttermilk and coffee.
Pour batter into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool cakes in pans for 10 minutes, then remove from pans and cool completely on wire racks.
Using a long serrated knife, slice each cake in half horizontally to make 4 layers. Place one cake layer on a serving plate; brush with some of the cherry brandy.
Spread with 1/3 of the cherry pie filling and 1 cup of whipped cream. Repeat layers twice.
Top with the remaining cake layer. Frost top and sides of cake with the remaining whipped cream.
Garnish with chocolate shavings or curls. Refrigerate until serving.