Preheat the oven to 300°F.
In a large bowl, whisk together the dry ingredients until well combined.
Add eggs, buttermilk, oil, vanilla, and water; stir until thoroughly mixed.
Prepare three 8-inch pans and evenly pour the cake batter into them.
Bake for approximately 30 minutes or until the center is set and a toothpick comes out clean.
Remove from the oven and allow to cool in the pans for about 5 minutes before transferring to cooling racks to cool completely.
In a saucepan, combine cherries, water, sugar, and syrup. Bring to a boil and simmer for 5 minutes to soften the cherries. Drain, pat dry, and let cool.
To make the frosting, beat butter in a large bowl until smooth. Add almond extract and amaretto syrup; blend well.
Mix in cocoa powder, then gradually add powdered sugar, one cup at a time, until you achieve your desired consistency. Add milk as needed.
To assemble the cake, place one cake layer on a turntable, spread approximately 1 cup of frosting on top, and then layer with half of the sliced cherries. Repeat with the next cake layer.
Frost the outside of the cake and decorate as desired.