Position rack in center of oven; preheat to 325. Generously butter two 9-inch cake pans; dust with cocoa, tapping out excess. Line bottom of pan with parchment paper and lightly spray with cooking spray or spread with butter.

Sift 2 cups cake flour, cocoa, baking soda and salt into medium bowl.

Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes.

Add eggs, 1 at a time, beating well after each addition. Mix in vanilla.

Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition.

Gradually add hot espresso-water mixture, beating just until smooth.

Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake, invert again so top side is up.

Cool completely.

Combine the cherries with the lemon juice and sugar in a medium saucepan.

Over medium heat, cook for about 20 minutes, stirring occasionally; the back of the spoon should be coated. If still too liquid, continue to cook over medium heat until a bit thicker.

Add the cherry preserves and the Amaretto or Cherry Heering and cook on medium for another minute. Cool in fridge.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and fluffy. Add mascarpone and mix to thoroughly incorporate.

Add confectioner's sugar a cup at a time, mixing after each addition. Then add the amaretto and salt and mix until smooth. Scrape down bowl as needed to ensure thorough mixing.

If buttercream seems too thick, add 1 tablespoon of milk or half and half at a time until the desired consistency.

Brush crumbs from cakes. Place one cake layer, top side up, on platter. Spoon 1 3/4 cups frosting on top of cake. Using offset spatula, spread frosting to edges.

Spread half of the cherry jam on top of the frosting; allowing about an inch of frosting on the outside edge.

Top with second layer, top side up. Spread thin layer of frosting over top and sides of cake; use a straight edge knife or pastry tool to evenly remove frosting and let layers show through.

Spread more frosting on top of cake. Top with remaining cherry jam (I used a bit less than all of it to keep it from drizzling down the sides but that might be pretty too).

Top with fresh cherries with stems if desired.