Prepare the Cherries: Boil 2 cups of pitted cherries in a small saucepan with 1/4 cup of water for about 10 minutes until softened. Mix in 2 tablespoons of arrowroot powder and cool completely.

Bake the Cake: Preheat oven to 350°F. Grease two 9-inch cake pans. Combine 1 1/2 cups flour, 1 cup cocoa powder, 1 teaspoon baking powder, and 1 cup sugar. In another bowl, mix 1 cup applesauce, 1 cup yogurt, 1 cup almond milk, and 2 teaspoons vanilla. Gradually combine wet and dry ingredients until smooth.

Cool Completely: Divide batter into pans and bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.

Make the Whipped Cream: In a chilled bowl, whip 1 cup of coconut cream until fluffy (about 5 minutes). Set aside in the fridge.

Assemble the Cake: Place one cooled cake layer on a plate. Spread half of the cherry filling, add whipped cream, then top with the second layer and repeat. Chill in refrigerator for 30 minutes.

Top with Ganache: Melt 1 cup of vegan chocolate with 2 tablespoons of vegan butter over simmering water, stirring until smooth. Pour ganache over the chilled cake, allowing it to drip down the sides.

Decorate: Top with reserved cherries and additional whipped cream dollops, and optionally sprinkle with cocoa powder or chocolate shavings.