Preheat the oven to 325 degrees. Line the bottom of 2-9 inch springform pans with parchment. Grease and flour the pans. Mix the flour, baking soda, salt, and cocoa together. Melt the chocolate over a water bath and cool. Mix the coffee, bourbon, vanilla, and almond extract.
Cream together the butter and sugar. Mix in the eggs, then the chocolate. Add the flour and coffee mix in three additions, alternating between the two. Divide the batter between the two pans. Bake for 40-45 minutes. A toothpick inserted into the center should come out clean. Cool the cakes completely.
Fill a pastry bag with half of the ganache. Place one of the cakes on a platter. Brush the cake with bourbon. Pipe ganache around the edge of the cake. Spread the cherry filling inside the ganache. Top with the other cake layer and brush with bourbon. Spread a thin layer of ganache over the entire cake. Pipe the remaining ganache to decorate the cake. Garnish with fresh cherries. Slice into 10 pieces and serve.