Cream shortening; gradually add sugar, beating well. Add egg yolks, and beat well.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.
Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
Pour the batter into 3 greased and floured 8-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely.
Spread Cherry Filling between layers; spread top and sides of cake with Seven-Minute Double Boiler Frosting. Arrange cherries on top of cake.