Trim any uneven parts off the top of your first layer by sawing a serrated knife along the top until the top is level.
Place on a cake stand or plate. Using a pastry brush, brush the top of the cake with an even layer of the simple syrup. Trim the second layer of cake and place on a cooling rack. Brush with simple syrup and set aside. Discard any left over syrup.
Allow syrup to soak into the cake layers for about 5 or 10 minutes.
Spread about a cup of frosting over the top of the first cake layer to about a ½ inch from the edge. Spread a layer of cherry pie filling over the frosting to about an ½ inch from the edge of the frosting.
Carefully place the second layer of cake on top of the first layer being careful not to put too much pressure on the filling. You don’t want the filling to start to ooze out from the sides of the cake.
Spread a thin but even layer of frosting on the sides of the cake. Be sure to fill the space between both cake layers with frosting. This will trap the filling between both cake layers.
Frost the top of the cake with a thin layer of frosting.
Chill for about an hour to set the frosting.
Remove the cake from the refrigerator and spread the remaining frosting over the sides and top. Form an edge in the frosting on the top of the cake by pushing down into the frosting and building up a ledge of frosting with a small spatula along the edge of the cake. You may have to even out the frosting in the center by removing a thin layer of frosting until the edges are higher then the center of the cake.
Add cherry pie filling to the top filling in the center of the frosting.
Chill before serving.