Roll out the puff pastry and slice into 3-inch wide strips.
Drain the cherries, placing them tightly next to each other on the dough strips. Seal the edges to ensure no juice leaks.
Spiral the dough strips in two lined 8-inch baking pans to form a circular cake shape.
Bake at 400°F for 25 minutes or until golden brown. Let cool on a wire rack after baking.
Mix dulce de leche with cold heavy cream until stiff peaks form.
Assemble the cake with a layer of cream on the serving plate, followed by the first cake layer, more cream, and then the second cake layer.
Decorate with the remaining cream and cherries. Chill overnight in the fridge.
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