Start by making the cake, using Sam Turnbull's recipe for basic vanilla cake. Make the cake in a single cake tin, and check for doneness from about 20 minutes onwards. The cake is done when golden and a toothpick comes out clean. Cool on a cake rack, then cut into 2-3cm/1in thick chunks or slices.
While the cake is cooking, brew some strong coffee and set aside a cup of it to cool in a shallow mixing bowl. Add the kahlua and maple syrup to taste.
Pit the cherries by slicing them in half and removing their stone. Toss with 1 tbsp of kirsch and 1 tsp of raw sugar, then set aside. Give them a stir every now and then while you're getting everything else ready.
Make the cheesecake filling by blending everything except the coconut oil until smooth. Adjust flavour with a little more kirsch if desired. Then pour the coconut oil in while the blender is running, and blend until combined.
To assemble the tiramisu, very briefly dip the cake chunks/slices into the coffee syrup (or drizzle it over the cake if you're using larger slices), then arrange them in the bottom of serving glasses or a larger serving dish. You want the cake to be moist but not soaked. Sprinkle about half of the cherries over the cake, followed by a generous layer of vanilla cheesecake filling. Repeat the layers, finishing with a layer of vanilla cheesecake filling.
Dust the top of the tiramisu with cocoa, using a sieve to sprinkle it evenly. Wipe the edges clean if necessary, then chill for at least six hours or overnight until set.
Garnish with fresh cherries and serve.