Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry sheets on a lightly floured surface, then slice them into 3-inch wide strips.

Open the can of sour cherries in syrup and drain the excess syrup. Carefully arrange the cherries in a tight row along one edge of each pastry strip.

Layer the filled pastry strips in a spiral formation in an 8-inch lined baking pan, starting from the center and working outward.

Bake the Cherry Cake for 25 minutes until golden brown. Let cool on a wire rack for about 10 minutes.

Combine the cold heavy whipping cream with dulce de leche in a mixing bowl. Beat using an electric mixer until stiff peaks form.

Place the first layer of your cooled Cherry Cake on a serving plate and spread a layer of the whipped cream mixture on top. Add the second layer of pastry and press down gently.

Spread remaining whipped cream on top and decorate with additional cherries. Cover and refrigerate overnight for the best flavor.