Preheat the oven to 350°F (175°C). Grease and flour a heart-shaped cake pan.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

In a saucepan, combine the cherries, sugar, cornstarch, and water.

Cook over medium heat, stirring until the mixture thickens and bubbles. Remove from heat and let cool.

In a mixing bowl, beat together the powdered sugar, butter, and vanilla extract.

Add milk, one tablespoon at a time, until the desired consistency is reached.

Once the cake is completely cool, slice it in half horizontally.

Spread the cherry filling between the layers and on top of the cake.

Frost the sides and top of the cake with the prepared frosting.

Decorate with additional cherries if desired.