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 granulated 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.

In a mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Once the cake is cooled, slice it in half horizontally. Spread the cherry filling on the bottom layer, then replace the top layer.

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

Decorate with additional cherries if desired. Chill before serving.