Preheat the oven to 350 degrees. Lightly grease and flour a 9×13 inch pan and set aside.

Whisk together the cake flour, baking powder, cinnamon, and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, about 1 minute. Decrease the speed to low, and add the sugar.

Add the eggs, one at a time, and mix to thoroughly combine. Stir in vanilla. Add the flour mixture to the batter in three batches and mix until just combined.

Transfer the batter to the prepared pan and spread evenly. Bake for 20 to 25 minutes, or until the cake is just golden and a toothpick comes out clean. Cool completely before adding glaze.

Prepare the glaze by whisking together the evaporated milk, sweetened condensed milk and half-and-half in a medium bowl.

Poke the top of the cake all over with a fork. Pour the glaze over the cake. It will seem like a lot, but the cake will soak it all up. Cover the cake and refrigerate for at least 6 hours, or even better, overnight.

Before serving, make the whipped cream topping by beating the heavy cream, powdered sugar, and vanilla into the bowl of a stand mixer until stiff peaks are formed.

Spread the topping onto the cake, and return to the refrigerator until ready to serve. Top each serving with a maraschino cherry, if desired.