Preheat the oven to 180C/350F/Gas 4 and spray three 9-inch cake pans with baking spray.

Place the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl and whisk to combine. Set aside.

In another large bowl, whisk together the Cherry Coke, oil, and sour cream until combined and smooth, then whisk in the eggs, vanilla extract, and maraschino cherry juice.

Gradually pour the wet ingredients into the dry and whisk until combined.

Divide the batter into the three prepared cake pans and bake in the oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool for 5 minutes in the pans before turning out onto a wire rack to cool completely.

When the cakes have cooled and before assembling the cake, level off the dome that may have formed during baking.

To make the Cherry Coke frosting, using a handheld or stand mixer, combine the softened butter, powdered sugar, cream, and Cherry Coke and beat until combined, smooth and stiff peaks form.

To assemble the cake, place one (cooled) layer onto the cake board (secure in place with a little frosting on the bottom).

Use an ice cream scoop to place 4-6 scoops of Cherry Coke frosting onto the cake layer spread out evenly to the edges.

Sprinkle half of the chopped cherries on top of the frosting and lightly push down into the frosting.

Repeat with the second cake layer, adding frosting and the rest of the chopped cherries.

Place the last layer on top and use the remaining Cherry Coke frosting to add a thin crumb coat layer around the cake. Place in the fridge to firm up.

To make the pink cherry frosting, using a handheld or stand mixer, combine the softened butter, powdered sugar, cream, cherry extract, maraschino juice, and pink gel food coloring and beat until combined, smooth and stiff peaks form. Add the food coloring to your desired shade of pink.

Scoop 1½ cups of cherry frosting into a piping bag fitted with a large star tip. Set aside.

Spread the remaining cherry frosting around the sides and top of the cake in an even layer. Place in the fridge to firm up.

To make the chocolate ganache, use a small pot to heat up the heavy whipping cream until steaming.

While the cream is heating up, place the chocolate chips into a heat-proof bowl.

Pour the heated cream over the chocolate chips and allow to sit for 1 minute before whisking until smooth.

Pour ganache into a squeeze bottle and allow it to cool for 10 minutes.

Squeeze the bottle of chocolate ganache around the top edges of the cake to form a drip effect.

Using the piping bag filled with cherry frosting, pipe swirls around the top of the cake, and add a maraschino cherry to each one.

Chill before slicing and serving.