Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar, and salt.

In a separate bowl, mix the eggs, vegetable oil, and strong coffee until well combined. Gradually add this to the dry ingredients, stirring until just combined. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool completely.

Combine cherries and vanilla extract in a medium bowl, stirring gently. Allow to marinate for at least 15 minutes.

For the mascarpone filling, combine mascarpone cheese, powdered sugar, and vanilla extract in a mixing bowl. Whip until smooth and creamy, about 2-3 minutes. Refrigerate until assembly.

To assemble, place one cake layer on a platter, spread mascarpone filling on top, and spoon marinated cherries over it. Place the second layer on top and repeat the filling and cherry process.

For the ganache, heat heavy cream until simmering, remove from heat, and stir in chocolate until melted and smooth. Cool slightly, then pour over the assembled cake. Allow to set for at least 30 minutes before serving.