Prepare the Cherry Sauce ahead of time or use your favorite canned cherry pie filling.Mix the Double Chocolate Pancake batter. Prepare the Nutella Ganache and Whipped Cream while cooking the pancakes to save time.
Heat oven to 150 degrees.
In a small mixing bowl, whisk together eggs, sugars, 1 1/4 cups buttermilk, the melted butter and the vanilla extract.
In a large bowl, sift together flour, cocoa powder, coffee powder, baking powder and salt.
Add the egg mixture to the flour mixture and whisk until combined. Add remaining buttermilk if mixture is too thick. Fold in the chocolate and allow to sit for 10 to 15 minutes.
Heat a large griddle or cast-iron pan over medium heat. Brush with the neutral oil and allow it to get hot. Drop ¼-cup portions of the batter onto the griddle and cook until bubbles begin to rise to the surface, approximately 2 minutes, then flip and cook for another minute or two. As pancakes are ready, place them on a baking sheet and keep them warm in the oven.
To Serve: stack pancakes on a plate and layer with Nutella Ganache and a spoonful or two of Cherry Sauce between the pancakes. Top with Whipped Cream and a drizzle of Nutella Ganache.