Bake the Chocolate Cake: Start by baking the chocolate cake according to the instructions on the box (or follow your homemade cake recipe). Let it cool completely before assembling the trifle. If you prefer, you can use store-bought brownies or sponge cake for a quicker option.

Cut the Cake into Cubes: Once the cake has cooled, cut it into bite-sized cubes, roughly 1-inch in size. This will make it easy to layer in the trifle dish.

Whip the Cream: In a large mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This can be done with a hand mixer or stand mixer. Set aside.

Prepare the Cherries: If using canned cherries, drain them, reserving the juice. If using fresh cherries, pit and chop them. In a small bowl, mix the cherries with their juice (or syrup) and set aside to marinate.

Layer the Cake: In a large trifle dish or individual serving glasses, begin by placing a layer of chocolate cake cubes at the bottom. Gently press them down to ensure an even base layer.

Add the Pudding Layer: Next, spread a layer of vanilla pudding over the cake, smoothing it out with a spoon.

Add the Cherries: Spoon a layer of marinated cherries (along with some juice) over the pudding. Be sure to distribute them evenly.

Layer the Whipped Cream: Add a generous layer of whipped cream over the cherries, smoothing it out gently with a spatula.

Repeat Layers: Repeat the layers, starting with more cake cubes, then pudding, cherries, and whipped cream, until you reach the top of your trifle dish. Finish with a layer of whipped cream.

Top with Chocolate and Cherries: Garnish the top with chocolate shavings or grated chocolate and a few cherries for decoration.

Chill the Trifle: Refrigerate the trifle for at least 3 hours, or preferably overnight, to allow the flavors to meld together and the layers to set.