Cream butter and sugar together. Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla. Blend on low, scraping constantly. Beat 3 minutes on high speed. Pour into two 9 inch round cake pans that have been greased and floured. Bake at 350° for 30-35 minutes. Cool thoroughly.
Whip heavy cream with confectioners' sugar.
Slice each cake round horizontally to make four layers. Place one layer on flat plate.
Fill pastry bag with whipped cream and pipe a generous ring around edge of cake layer. Fill exposed ring of cake with cherry pie filling. Place third layer on top, and frost entire cake with whipped cream. Crumble the fourth layer into fine crumbs and sprinkle on sides of cake.
Using whipped cream, pipe 12 rosettes on top of cake and top each with a maraschino cherry.
Garnish the center top of cake with the rest of the chocolate crumbs.