Prepare the chocolate cake mix by following the directions on the package, using the recommended eggs, oil, and water. Pour the batter evenly into two greased and lined cake pans. Bake until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling.

Pour the chilled heavy whipping cream into a cold mixing bowl. Add the powdered sugar and vanilla extract, then beat until stiff peaks form. Keep the whipped cream refrigerated until needed.

In a bowl, mix the cherry pie filling with the vanilla extract. If desired, stir in the almond extract and brandy for extra flavor. Fold in the sliced almonds gently so they remain evenly distributed.

When the cakes are fully cooled, trim off any domed tops to create flat, even layers. For a taller cake, carefully slice or cake stand. Spread a generous layer of whipped cream over the surface, then spoon an even layer of the cherry filling on top. Continue stacking and each cake in half horizontally to make four layers.

Place the first cake layer on a serving plate or cake stand. Spread a generous layer of whipped cream over the surface, then spoon an even layer of the cherry filling on top. Continue stacking and filling each layer until all the cake layers have been used.

Spread the remaining whipped cream over the top and sides of the cake, smoothing it with a spatula for a clean finish.

Cover the sides of the cake with chocolate shavings. Pipe small swirls of whipped cream around the top edge and decorate with fresh cherries and chocolate curls for a classic Black Forest look.

Refrigerate the cake for at least one hour before serving. This helps the layers firm up and makes slicing much easier. Serve chilled and enjoy every bite.