Preheat oven to 350 F.

Soak cherries in liqueur while cakes are baking and drain just before using.

Grease two small 6-inch cake tins.

Using your hand, crumble soft brown sugar into a large mixing bowl.

Sift all other dry ingredients into same bowl.

Using a small saucepan over medium heat, add butter and coconut oil and melt. Stir occasionally.

Combine milk and apple cider vinegar in a small cup.

Set aside to curdle.

Fold in wet ingredients with dry ingredients. Stir until just combined.

Divide batter into cups and smooth out tops.

Bake for 25 - 30 minutes. Test by using a skewer. If you can pass a skewer into a cake and it comes out clean, they are ready.

Cool on a wire rack.

In a mixing bowl, whisk coconut cream and stevia into stiff peaks and set aside in fridge.

When cakes are totally cooled, slice them in half through middle.

Slather coconut whipped cream onto first slice, then top with soaked cherries.

Place second slice on top of the first and again coat with coconut whipped cream.

Top with third slice.

Repeat until you are left with final, topmost slice.

Place on top of third and cover with more coconut whipped cream.

Using a spatula, cover the sides of the cake.

Decorate with the chocolate shavings. (top with cherries optional)