For the cake: Preheat oven to 350° F.

In a medium bowl, whisk together the cake flour, baking powder, cinnamon, and salt; set aside.

Place butter in the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, about 1 minute.

Decrease mixer speed to low, and with the mixer still running, very slowly add the sugar. Stop to scrape down the sides of the bowl, if necessary.

Add the eggs, one at a time, and mix to thoroughly combine. Add the vanilla and mix again.

Add the flour mixture to the batter in three batches and mix until just combined.

Transfer batter to a 9" x 13" pan and spread evenly. It will seem like a small amount of batter for a cake. Bake for 20 to 25 minutes, or until the cake is lightly golden and a toothpick comes out clean.

Allow cake to cool for 30 minutes. Poke the top of the cake all over (a lot!!) with a fork. Then prepare the glaze.

For the glaze: In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and half & half . If you have a bowl with a pour spout, that works great! Once combined, pour the glaze over the cake. It will seem like a lot of glaze, but use it all. Take your time and let it keep soaking in as you pour. The cake will not completely soak up the glaze until it has sat overnight. So, pop it into the fridge and finish it the following day.

For the topping: Place the heavy cream, powdered sugar, and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together until stiff peaks are formed. It should be thick. Spread the topping onto the cake and sprinkle lightly with cinnamon. Allow cake to chill in the fridge until ready to serve. Top each piece with a stemmed cherry, if desired.