Preheat the oven to 350°F (180°C) and grease an 8-inch (20 cm) cake tin with oil or butter. Set aside.
Add the flour, sugar, cocoa, baking soda, baking powder, and salt to a large mixing bowl. Whisk well to combine.
1 cup all-purpose flour, 1 cup sugar, ½ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt
Add the milk, oil, and vanilla to the bowl. Whisk to combine. A few lumps are fine, you don't want to over-mix. Whisk in the egg.
¾ cup milk, ¼ cup light oil, 2 teaspoons vanilla extract, 1 large egg
Gently fold in the chopped cherries to distribute evenly into the batter.
¾ cup jarred cherries
Pour the batter into the prepared tin and bake for 30-35 minutes, or until the cake passes a toothpick test. You can use a 9-inch tin but note that the cake will need a few minutes less baking time.
Cool the cake for 10 minutes in the tin before carefully removing and cooling fully on a wire rack. Top with cream, extra whole cherries, and chocolate before serving.