Preheat oven to 350. Grease 2 8x1 1/2" round pans. Line pans with wax paper and grease and flour pans.
Sift together, flour, baking powder, baking soda and salt.
In a medium sauce pan, combine sugar with 2 cups water. Bring to a boil over high heat and stir until sugar is dissolved. Add butter and chocolate squares and stir until melted and slightly cooled. Add vanilla.
Quickly beat eggs into the chocolate mixture until combined. Make sure the chocolate isn't to hot so the eggs don't get cooked when you add them. Add dry ingredients all at once and mix at medium speed until all is combined.
Divide batter between the two pans and bake about 25 minutes until toothpick comes out clean. Cool in pans for about 25 minutes and then invert on rack to cool completely.
Put one cake onto a platter and frost, add second layer and frost. (When you frost the first one, you can raise the frosting around the edge to create a lip and then put cherry pie filling across the top of the cake. Then add the second layer and frost top and sides.
For frosting, bring cream and sugar to a boil in a medium saucepan over medium heat. Reduce heat to low and and simmer, stirring until the liquid reduces slightly, about 6 minutes. Add chocolate, butter, vanilla and salt. Stir until chocolate and butter are melted.
Set the pan in a large bowl of ice water. Use a hand held electric mixer and beat at medium speed. Beat until the frosting is smooth and glossy, about 5 minutes, occasionally cleaning the sides of the bowl. Frosting should have swirls in it and just start to have peaks from the mixer. Don't make it to stiff or it will be hard to spread.
