Line the bottom of a 10 inch pan with parchment paper. You can trace out the perfect circle by using the bottom of the pan. Be sure to flip the side with the ink or pencil away from the cake batter.
Spray the parchment paper and sides of the pan with non-stick cooking spray.
In a large mixing bowl, add in the egg whites. Beat on high until soft peaks form.
Add in ¼ cup of granulated sugar while beating the whites. Beat until the egg whites/meringue is stiff. Set aside.
In a separate mixing bowl, add in the egg yolks, ½ cup of sugar and 1 teaspoon of vanilla extract. Beat on high until the yolks become pale and thick. It will take about 1 - 2 minutes.
Add the graham cracker crumbs, flour, and almond flour into the yolks. Beat until incorporated.
Add a third of the egg whites/meringue mixture into the yolks. Fold in until combined.
Add another third of the egg whites and gently fold until combined. Each time the yolk mixture will get lighter and lighter.
Add the last of the egg whites and gently fold in.
Pour the batter into the prepared pan. Gently spread the batter evenly into the pan.
Place into the preheated oven and bake for 28 - 30 minutes or until done. Place a toothpick into the center of the cake and if it comes out clean, it's ready!
Turn out onto a cooling rack and let cool completely.
Whipped Cream
Add the 2 cups of heavy cream into a cold metal bowl. Beat on high until soft peaks form.
Add in the 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Continue to beat until stiff peaks form.
Assembly
Cut the cake in half. I run the knife along the outside of the cake and go all the way around only cutting in about ½ an inch. Once it's all level, start cutting deeper using your previously cut lines for guides. That will give you a nice even layer.
Add the first layer of cake onto a cake plate.
Add the whipped cream into a disposable piping bag with a large round tip. Pipe the whipped cream in circles covering the entire layer of cake.
Spread one 12 oz. jar of black cherry fruit spread on top of the whipped cream. Use a light hand to avoid squishing out all of the whipped cream.
Add the last layer of cake.
Repeat adding the whipped cream. If there's any left, change the large round tip for a 1M and pipe shells along the outside of the cake.
Add the last 12 oz. jar of black cherry fruit spread to the top. Carefully spread it out.
Place the cake into the fridge to set up. Try about 1 - 2 hours. This is only necessary if you want to have cleaner cuts. If you're not concerned, cut immediately.
Notes
The whipped cream will start to break down so I recommend eating the cake within a day.