Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.

Fold in the cherry pie filling gently until evenly distributed.

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until well combined. Stir in the cherry pie filling and vanilla extract until smooth.

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.

Garnish with additional cherry pie filling on top if desired.