1. Prepare the chocolate cake according to package instructions or bake your homemade cake. Allow it to cool completely, then cut into 1-inch cubes. If you want a boozy touch, drizzle cherry liqueur or cherry juice over the cubes to soak in.
2. In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat; you want it light and fluffy, just like the clouds we’d watch drift over the Blue Ridge.
3. Choose a clear glass trifle bowl or individual glasses to show off your layers—the beauty of this dessert lies in its presentation.
4. Begin with a layer of chocolate cake cubes at the bottom, pressing gently to cover the base evenly.
5. Spread a generous spoonful of cherry pie filling over the cake layer, allowing the syrup to drizzle down the sides.
6. Add a thick layer of whipped cream over the cherries, smoothing it out with a spatula.
7. Sprinkle a handful of chocolate shavings or mini chips on top of the cream layer for texture and extra chocolate goodness.
8. Repeat these layers two more times, finishing with a final dollop of whipped cream.
9. Garnish the top with fresh cherries and a light dusting of powdered sugar to make it feel like a snowy mountain peak.
10. Cover the trifle with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors marry and the cake soften beautifully.

When I make this for friends in Portland, I’m reminded of those quiet afternoons on the porch with Mama Lu, where patience turned simple ingredients into magic. Letting the trifle rest is part of that magic—don’t rush it.