Preheat your oven to 350°F (175°C).

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the milk, starting and ending with the flour mixture. Mix until just combined.

Pour the batter into a greased and floured cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until ready to use.

Carefully slice the cooled cake horizontally to create two layers. Place the bottom layer on a serving plate and spread half of the cherry pie filling evenly over it. Spread a layer of whipped cream over the cherry filling. Place the second cake layer on top, pressing gently. Spread the remaining cherry pie filling on top, followed by another layer of whipped cream.

Sprinkle sliced almonds on top if desired. Chill the cake for at least 1 hour before serving to allow the flavors to meld.