Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup capacity bundt cake pan.

Step 2

In a mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.

Step 3

In a separate bowl, using a hand or stand mixer, beat the eggs until they're slightly frothy.

Step 4

Add the cherry pie filling, buttermilk, vegetable oil, and vanilla extract to the beaten eggs. Mix until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.

Step 6

Pour the cake batter into the prepared bundt pan, ensuring it's evenly distributed.

Step 7

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Step 8

Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely, about 2 hours.

Step 9

While the cake is cooling, prepare the chocolate glaze. In a saucepan, melt together the semi-sweet chocolate chips, unsalted butter, corn syrup, and vanilla extract over low heat until smooth. Remove from heat.

Step 10

Once the cake is completely cooled, drizzle the chocolate glaze evenly over the top.

Step 11

Serve and Enjoy:

Step 12

Allow the glaze to set for about 10 minutes before slicing and serving.

Step 13

Notes and Tips: