• Preheat oven to 350F and line your jellyroll pan with parchment paper.
• In a medium bowl mix dry ingredients together except sweeteners. Whisk and set aside.
• In a stand mixer, cream butter and sweeteners till light. Approx 5 min.
• Add in eggs one at a time. Mix well. Now add in unsweetened almond milk, vanilla and apple cider vinegar.
• Slowly add in dry mixture as it mixes on low. Scrape sides and continue mixing for 3 minutes
• Let batter sit for 5 min. Mix one last time a few seconds. Spread out into parchment lined large jellyroll pan.
• Bake 25 min,parchment lined large jellyroll pan until toothpick tests clean.
• Once cooled use a wide mouth canning lid to cut out rounds. Carefully slice rounds in half lengthwise.
• Pipe filling onto one round cake leaving a 1/4" border. Top with other half.
• Coat with chocolate and put in freezer 15 min to set. Store in fridge up to 5 days.
• Can freeze uncoated filled cakes up to 1 month. Coat once thawed overnight in fridge.

Cherry Filling

• Put heavy cream and gel in large bowl. Whip until soft peaks form.
• Fold in cherries. Pipe onto cakes or scoop with spoon.

Chocolate Coating

• Melt all in a saucepan over low heat. Whisk constantly.
• DO NOT MICROWAVE!!!
• Once almost completely melted remove from heat and whisk until smooth. Pour over filled cake sandwiches.