Preheat the oven to 350°F (175°C). Grease and flour the 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, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk, until just combined.

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

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a cooling rack.

In a saucepan, combine the cherries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens and bubbles.

Remove from heat and let cool.

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Once the cake is completely cool, slice it in half horizontally. Spread the cherry filling on the bottom layer and 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.