Step 1

Prepare the Cake: Preheat oven to 350°F. Spray a 10-cup Bundt pan with baking spray.

Step 2

Beat together sugar and butter in the bowl of stand mixer fitted with the paddle attachment, until light and fluffy, about 2 minutes. Add vanilla extract and eggs, one at a time, beating well after each addition.

Step 3

Stir together Irish cream and whole milk in a 2-cup measuring cup. Stir together flour, baking powder, baking soda, and salt in a bowl. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat on low speed just until combined, scraping down sides as needed.

Step 4

Pour into prepared Bundt pan, and bake in preheated oven until a wooden pick inserted comes out clean, 40 to 45 minutes. Cool cake for 20 minutes, then transfer to cake plate. Brush cake with coffee liqueur.

Step 5

Prepare the Glaze: Place chocolate and butter in a 2-cup measuring cup. Heat cream in a small saucepan over medium until simmering. Pour cream over chocolate and butter, and let stand 1 minute; stir until smooth. Once cake is cooled completely, drizzle with chocolate glaze. Top with cherries, if desired.