Preheat oven to 350°F and line two 9-inch round pans with parchment paper. To make the cake batter, first, mix the hot water and cocoa together to make a paste and set aside. Then, separately mix together the dry ingredients in one bowl and the wet ingredients in the other. Add the wet ingredients to the dry and mix until smooth. Then, fold in the cocoa paste until a smooth batter forms.

Distribute the cake batter between the two pans. Bake the cakes for 22 to 27 minutes or until they spring back when touched. If you insert a toothpick into the cakes, it should come out clean. Allow the cakes to cool.

Meanwhile, to make the vanilla topping, mix the Greek yogurt, pudding mix, and whipped topping together until smooth and thickened. For the cherry filling, combine the canned filling with the drained, loose cherries.

If preferred, cut the cakes to level them. To assemble the cakes, first spread about half of the vanilla filling onto the top of the bottom cake. Then, spread half of the cherry mixture on top.

Set the second cake on top, then repeat with the two fillings to complete the cake.