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

In a mixing bowl, cream together the softened 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 alternately 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 cool.

In a saucepan, combine the cherries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, stirring frequently.

Remove from heat and let cool before using.

In a mixing bowl, whip the chilled heavy cream until soft peaks form.

Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Once the cake is completely cool, slice it in half horizontally to create two layers.

Spread the cherry filling on the bottom layer, then place the top layer back on.

Frost the top and sides of the cake with the whipped cream frosting.

Decorate with additional cherries if desired. Slice and serve.