Level cakes with a cake leveler or knife. Then, use cherry buttercream frosting to piper a border on the outside of two of cake rounds. Fill inside of each border with half of the cherry ganache. Let layers sit until ganache has firmed up a bit before stacking (~5 minutes).
Stack the two filled cake layers, and finish with the unfrosted layer (I always put the top layer on upside down so that the top of the cake will be smooth).
Set aside about 2/3 cup of frosting for decorating the top of the cake. Then, apply a thin layer of the cherry buttercream that will serve as the crumb layer. After this, transfer cake to refrigerator or freezer for about 10 minutes. Finally, finish frosting with remaining frosting.
To make ganache topping, place chocolate chips and corn syrup in a heat safe bowl. Put heavy cream in a microwave safe dish and heat until boiling, about 60 seconds.
Pour cream over chocolate chips. Cover with plastic wrap and let sit for 5 minutes.
Remove plastic and whisk until smooth.
Immediately dip about 8 cherries into ganache and set on parchment paper.
Pour remaining ganache into squeeze bottle and use to drop down sides of cake. Fill top of cake with remaining ganache and smooth with offset spatula. Let chocolate firm for about 5 minutes before performing next step.
Use pasty bag to pipe cherry buttercream into 8 circles on top of cake. Top each buttercream circle with a chocolate covered cherry.