Preheat the oven to 350 degrees.

Spray a 9 x 13 baking pan with cooking spray.

In a large bowl cream together the butter, sugar, and brown sugar.

Add in the eggs and vanilla and mix well.

In a small bowl combine the hot coffee and the cocoa powder and mix until combined.

In a medium bowl combine the flour, baking powder, baking soda, and salt. Mix well.

Add half of the flour mixture to the butter mixture and mix until combined. Slowly add in the coffee and cocoa mixture and mix until well combined.

Stir in the remaining flour mixture and mix until combined.

Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool cake completely on a wire rack.

To make the frosting put the butter, caramel sauce, coffee, and vanilla in a large bowl. Beat with a mixer on medium speed until smooth.

Add the powdered sugar a cup at a time until desired consistency is reached.

Spread the frosting on top of the cake and smooth.

Sprinkle the cake with the pecans and sprinkles.

Drain the cherry pie filling and place the cherries on top of the cake. Drizzle with caramel sauce.

Cut the cake into squares and serve.