Make the cake.  Preheat oven to 350 degrees F.  Oil a 9 by 13 inch pan.  If you want to make a small 8 inch sheet cake and a couple large ramekins, that will also work.  If you want to make both, you must double the recipe.

In a large bowl, whisk together the flour, carob or cocoa powder, sugars, baking powder, and baking soda.  Whisk in the eggs, vanilla, and olive oil.  Once the batter begins to come together, whisk in the milk, followed by the coffee.  Pour into the prepared pan and bake about 30 minutes, until cake is risen and a toothpick comes out clean or with a few crumbs.  Allow cake to cool completely in pan.

Once cake is cool, make the frosting.  Using a hand or stand mixer, beat the butter until light and fluffy.  Slowly add in the confectioners’ sugar, along with the cream.  Once the frosting is smooth and fluffy, beat in the cherry syrup, vanilla, and finely chopped cherries.

If you want, drizzle some cherry syrup on the cake before spreading a thick layer of frosting over it.  Additional cherry syrup and cherries may also be used as garnish.  Serve immediately or store at room temperature for up to 3 days or in the refrigerator for up to 5.