Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with unsalted butter, lining the bottom with parchment paper.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat, stir in ½ cup of granulated sugar, and cook for 2-3 minutes to create a caramel base. Add the pitted tart cherries and cook for another 2-3 minutes.

Remove from heat and stir in 1 teaspoon of vanilla extract. Pour the cherry mixture into the prepared cake pan, spreading it evenly.

In a large bowl, sift together 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, ½ cup of cocoa powder, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.

In a separate bowl, whisk together 2 large eggs, 1 cup of buttermilk, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract. Gradually add to the dry ingredients, mixing gently.

Stir in ½ cup of boiling water carefully into the batter until smooth.

Pour the batter evenly over the cherry topping in the pan, spreading gently.

Bake for 35-40 minutes, checking for doneness with a toothpick.

Let the cake cool in the pan for 10 minutes before inverting onto a plate.