Preheat the oven to 160 degrees. Line two 20cm cake tins with baking paper.
In a large mixing bowl add the plain flour, cocoa powder, baking powder, bicarbonate of soda and light muscovado. Mix well.
In another bowl add the buttermilk, vegetable oil, vanilla bean paste and two eggs. Beat well until it's well combined.
Pour the wet ingredients into the dry, beat until it is combined. Then pour in the milk and mix until you have a smooth cake batter.
Divide the mixture between the two cake tins and bake for 25-30 minutes, or until a skewer comes out clean.
Leave the cakes to cool in the tins for ten minutes before turning out onto a cooling rack until they are completely cooled.
Meanwhile you can make the frosting and the ganache.
Chop the chocolate, so you have two mixing bowls with each containing 100 g of dark chocolate and 100 g of milk chocolate.
In one saucepan add the double cream and caster sugar. Then pour it into one of the bowls of chocolate. Beat it well with a whisk until all the chocolate has melted and you have a smooth ganache. Set this one aside to cool.
Then beat in the cream cheese and place it in to the fridge until it becomes spreadable.
In another saucepan add the double cream, butter and caster sugar. Bring it almost to the boil in the same way. Then pour it into the remaining bowl of chocolate. Repeat the steps of whisking it until you have a smooth ganache. Set this aside to cool.
Once the sponge is cooled and the frosting is thick but still spreadable, spread it all over one layer of sponge. Sandwich the other half on top and press down firmly.
Once the ganache is cooled enough that it is spreadable, spread it all over the top and the sides.
Garnish with the cherries. Leave it in the fridge to set completely, then cut into portions and serve.
