For the dark chocolate cake:

1. Preheat oven to 350 degrees.
2. Grease the bottoms of two 8 or 9-inch round cake pans, and line with parchment paper.
3. In a large mixing bowl, combine granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add milk and butter; beat on medium speed for 2 minutes.
4. Add eggs and vanilla extract. Mix until incorporated.
5. Stir in boiling water.
6. Pour batter into prepared cake pans.
7. Bake for 40-45 minutes, until cake tester comes out clean.
8. Remove from oven and allow to cool for 15-20 minutes.
9. Remove from cake pans and allow to cool to room temperature on a wire resting rack.

For the crème:

1. Using a stand mixer and whisk attachment, whip butter on medium until pale white.
2. Add softened cream cheese and honey. Whip until fluffy.
3. Transfer to an airtight container and refrigerate until needed. Chill overnight for best results.

For the dark chocolate:

1. Using a food processor, pulse the chocolate chips until finely ground.
2. Mix ground chocolate chips and cake crumbles together. Mix until uniform.
3. Refrigerate in an airtight container until needed.

To assemble:

1. Trim cakes to ensure even thickness, level and flat. Using a bread knife will give you the best results.
2. Gently apply an even layer of crème onto on cake round, roughly the same thickness as the cake.
3. Gently place second cake round on top of crème and top with an additional layer of crème.
4. Lightly apply a thin layer of crème around the outer edges of the cake.
5. Gently press chocolate chip mixture into the exterior icing of the cake.
6. Sprinkle bee pollen around outer top edge of the cake for a stunning look.
7. Top cake with cut cherries.
8. Refrigerate for 2 hours prior to serving.