In a sauce pan, bring the sugar and water to boil. Let cook for 2-3 minutes or until the sugar has completely dissolved. This is your simple syrup. It will keep your cake moist and keep too many crumbs from getting into the layers of frosting.
Put a bit of frosting down on the cake board and transfer one of the cake layers on top. This will act as a sort of 'glue' to hold it in place.
Brush the top of the cake with the simple syrup.
Add a big spoonful of frosting and using an off set spatula, even it out. Get down to eye level to make sure that the frosting layer is level.
Add a handful of cherry halves and press down to seal them in place. Top with a bit more frosting and smooth over the cherries to keep them from moving around.
Add another layer of cake and repeat.
With your last layer, put the cut side down on top of the filling, so the bottom of the cake is now the top. Press into place.
Add a bit of frosting to the top and smooth out. It doesn't have to be a lot, this is just the crumb coat.
Repeat with the sides of the cake.
Place in the fridge to let chill for at least 30 minutes
Once the cake has chilled, you can proceed with the final coating of frosting. Add a big spoonful of frosting to the top and level it out.
Proceed with the sides of the cake and use a cake scraper to smooth it out.
Decorate the sides of the cake how you wish, I just tossed some shaved chocolate.
Pipe little mounds on the top of the cake and top with fresh cherries.
Chill until served.