In a large bowl, add the cake mix, pudding, cinnamon, eggs, oil and buttermilk, beat for 3 minutes until smooth, then pour into prepared cake pans .
Bake the cake for 35- 40 minutes or until done when tested with toothpick.
Set on cooling rack and allow to cool completely.
Once cooled, spread the top of the first cake with the cool whip, then gently place the cherries and a little of the sauce on top of the cool whip leaving a 1/2 inch margin. Place the remaining cake gently on top.
Put the cake in the fridge while preparing the ganache frosting.
To make the ganache, add the butter and chocolate chips in a small pot and melt slowly over low heat, then stir in milk and corn syrup until smooth. (3 - 5 minutes)
Remove the pot from heat and stir the frosting then pour over the top of the cake.
For a harder frosting place the cake in the fridge and for a softer topping leave the cake on the counter.