There are times when I create a new recipe and my step-son looks at me after tasting it and just turns and walks away. He told me after having a piece of this cake that he wanted to make sure that I wasn't giving any of this cake away and that he wanted another piece later! To me, that was the best compliment I could have received!!
Preheat oven to 350 degrees. Butter and flour 2-9" round cake pans.
Beat sugar, eggs, oil and vanilla in large mixing bowl. Add cocoa and salt. Stir. Mix in flour and beat for 2 or 3 minutes with hand mixer until smooth and thick. Stir in Hershey's Kisses to completed cake mix. Pour prepared mix into round pans, equally. Bake cake for 20-25 minutes or until toothpick, when inserted into cake comes out clean. Remove pans from oven and cool cake.
Prepare filling. Measure cherry pie filling into medium measuring bowl. Beat cherries until chunky. Add rest of cake filling ingredients in beaten cherries. Stir well with spoon or rubber spatula.
Once cake has cooled, carefully remove cake from one pan and place on cake plate. Smooth half of prepared filling evenly on to cake. Remove second plain cake from pan and place on top of filling-topped cake.
Place bowl of remaining filling mixture into microwave and heat for 40 seconds or until very warm. When plating cake, pour warmed sauce over pieces of cake.
Top with slivered or sliced almonds (optional). If nuts are not preferred, use milk-chocolate Hershey's Kisses instead of ones containing almonds.