1. Preheat oven to 350 degrees F.  Coat 3- 6″ round cake pans with cooking spray, line bottom of pans with parchment paper rounds. Spray those rounds with cooking spray.
2. In mixing bowl of stand mixer fitted with paddle, add all ingredients to cake mix. Beat on medium speed for 2 minutes until well combined.
3. Divide dough into thirds filling 1/3 of batter into each prepared cake pan.
4. Bake at 350 for 25-30 minutes or until center of cake comes out clean with tested with a toothpick.
5. Remove from oven and turn out cakes on cooling rack. remove parchment paper rounds from cakes.  Allow to cool completely before frosting.

Buttercream Frosting

1. In mixing bowl of stand mixer fitted with paddle attachment, whip softened butter until light and fluffy,
2. Add 2 cups of confectioners sugar, whip to incorporate with butter, keep adding sugar until all 8 cups is mixed.  Add extracts and heavy cream a teaspoon at a time until buttercream is creamy and smooth for spreading. Medium consistency.
3. Place  on tablespoon of frosting in center of  6″ cardboard cake base.  Add one cake layer with risen cake top facing you.  Brush with warmed cherry jam coating the top of cake only.
4. Using 1/2 cup frosting, coat top of cake spreading evenly but not down the sides of cake.  Add second cake on top of frosting, brush with cherry jam, 1/2 cup frosting and third cake layer.  Do not brush cake top with jam.
5. Place cake on a turn table to help frost the sides and top of three layer cake.  Add 1 -2 cups of frosting on the top of cake and spin the turn table while gradually edging the frosting down the sides of the cake. Using an off set spatula, and bench scraper to  smooth top and sides of cake with frosting.
6. Allow cake to chill before decorating and serving about 30 minutes.
7. Decorate cake with purchased 4″ gold crown, gumdrop hearts and  white almond M & M’s  if desired.