Instructions:

Chocolate Cherry Pound Cake with Bittersweet Chocolate Glaze

Cake
1 stick (1/2 cup) salted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1/4 cup cocoa powder (regular, not Dutch process)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
3/4 cup tart dried cherries
1 cup bittersweet chocolate chips or chunks

Glaze
3 ounces (about 1/2 cup) bittersweet
    chocolate chips or chunks
1/4 cup whipping cream

Preheat oven to 350 degrees F. Butter and flour a 5 x 9-inch nonstick loaf pan and set aside.

To make the cake: With an electric mixer cream the butter and sugar in a large bowl until very fluffy. Beat in eggs, one at time, until well beaten in, scraping down the sides of the bowl often. Beat in the vanilla extract.

In a small bowl, mix together the flour, cocoa, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture in three parts to the creamed butter-egg mixture alternately with the milk, beginning and ending with the flour mixture. Mix only until well combined; do not over mix at this point. Fold in cherries and chocolate chips.

Scrape the batter into the prepared pan, filling evenly. Rap the pan sharply on a counter several times to release any air bubbles, then smooth the surface of the batter.

Bake in preheated oven for about 50 to 60 minutes, or until cake tests done (when a toothpick inserted in the middle comes out clean). Rotate the pan after the first 30 minutes of baking. Unmold the cake and turn right side up. Cool thoroughly before glazing.

To make the glaze: In a small pan or in a microwave oven, gently heat the chocolate and cream together until chocolate is just melting. Remove from the heat and stir until chocolate is thoroughly melted and mixture is smooth. Let cool to almost room temperature but still liquid. Pour over cake. Let set 15 minutes before serving.