To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with parchment or wax paper. Coat paper with cooking spray; set aside.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda), stirring with a whisk.
Place granulated sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Beat in buttermilk, 1/3 cup warm water, and 1 1/2 teaspoons vanilla. Add flour mixture; beat on low speed until just combined, and then beat on medium speed 1 minute.
Divide batter between prepared pans. Bake at 350°F for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans; carefully remove paper. Cool completely.
To prepare glaze, combine 1/2 cup powdered sugar and next 5 ingredients (through dash of salt) in a small saucepan over low heat. Cook 3 minutes or until butter and chocolate melt, stirring constantly. Cool slightly.
To prepare yogurt cream, place cream and cup powdered sugar in a large bowl; beat with a mixer at high speed until stiff peaks form (about 1 1/2 minutes). Add yogurt and 1/4 teaspoon vanilla; beat at high speed until well combined.
Place 1 cake layer on a cake stand or plate; top evenly with yogurt cream, leaving a 1/2-inch border. Top with remaining cake layer; carefully pour chocolate glaze over top of cake, spreading to edges. Top with berries; arrange cherries on top.
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