Preheat the oven to 350 degrees Fahrenheit. In a medium-sized bowl, mix together the flour, salt, baking powder, and cardamom until blended. Set it aside. Cream together the brown and granulated sugars and the butter in a large bowl. Add the eggs, one at a time, until completely combined. Alternate between adding the flour mixture and the milk until both and fully incorporated and a smooth batter forms.

Evenly distribute the batter between 2 well-greased and lightly floured 8-inch and 2 well-greased and lightly floured 5-inch cake pans. Place the pans in the oven and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the pans and allow it to cool. Meanwhile, beat the whipped cream and the desired amount of rose water (more rose water = stronger rose flavor) until soft peaks form. Add the powdered sugar and beat until stiff peaks form. Cover and refrigerate until use.

Once the cake has completely cooled, ice the cake layers with the whipping cream and layer the halved cherries between each layer. You can also ice the outside of the cake with the whipped cream, or leave the sides bare. Garnish the top with the two remaining whole cherries. Serve immediately.