Preheat the oven to 180 degrees. Lightly grease two 23cm round cake tins with cooking spray and line them with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the coconut milk, oil, vinegar, and vanilla. Mix the wet and dry ingredients together.
Divide the batter evenly between the prepared cake tins. Bake for about 30 minutes, or until a toothpick inserted into a cake comes out clean. Remove the cakes from the oven and let them cool completely in the tins.
Method for the filling
In a small saucepan, combine the cherries, granulated sugar and kirsch or brandy. Bring to a boil over medium heat and continue to cook for 5-10 minutes, stirring frequently until the mixture thickens.
Transfer the mixture to a small bowl, stir in the vanilla, and let it cool. Add another splash of liquor, if desired.
Method for the frosting
Blend the shortening until smooth. With the mixer running on low, add the confectioners' sugar and vanilla and mix until the mixture is even.
Whisk on high for a further 2 minutes until light and fluffy. If needed, add plant milk, 1 tablespoon at a time, to thin out the frosting.
Method for the chocolate ganache
Melt the chocolate chips and add the plant milk. Whisk in the vegetable oil until smooth.
When the cakes have cooled completely, run a knife around the inside edge of each tin to loosen them and gently slip them out. Peel off the parchment paper.
Spoon half of the cherry filling over one of the cakes, drizzling the liquid evenly.
Spread the frosting over the cherry filling. Place the second cake on top of the first, bottom-side up, and spread the chocolate ganache evenly over the surface. Add the remaining cherry filling on top.