Place butter and chocolate in medium bowl or glass measure; cover, cook in Radarange oven 2 to 3 minutes until chocolate is melted.
Mix well.
Beat sugar gradually into eggs until fluffy.
Beat in chocolate mixture.
Mix and sift dry ingredients, add to chocolate egg mixture, beat well.
Stir well drained cherries and vanilla into batter.
Mix well.
Divide batter evenly between 2 well sprayed 9 inch glass layer cake pans.
Cover with wax paper.
Cook 1 layer in oven 9 to 10 minutes, turning dish a quarter turn every 2 minutes.
Let stand 10 minutes before turning out.
Repeat with second layer.
When cold, decorate each layer with whipped cream; cut in wedges to serve.