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, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk.

Pour half of the batter into the prepared cake pan.

In a saucepan over medium heat, combine the cherries, sugar, cornstarch, and lemon juice. Cook until thickened, about 5 minutes.

Spread the cherry filling over the batter in the cake pan.

Top with the remaining cake batter and smooth the top.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

In a mixing bowl, beat the cold heavy cream until soft peaks form.

Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.

Once the cake is completely cool, frost the top and sides with the whipped cream frosting.

Decorate with additional cherries if desired.