• Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray and set aside. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 ½ inches between the height of the batter and the top edge of the pan.)
• In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In a separate bowl, whisk together the butter, eggs, sour cream, buttermilk, and coffee. Pour the wet ingredients into the dry ingredients and stir to combine.
• Fold in the cherry pie filling.
• Spoon the batter into the prepared bundt pan. Bake for 60-65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove the cake from the oven. Allow it to cool in the pan for 10-15 minutes. Then, invert it onto a plate to let it cool completely (about an hour) before adding the ganache.

Ganache

• To a microwave-safe bowl, add the chocolate chips and butter. Heat in 30-second intervals, mixing after each interval, until melted and smooth.
• Drizzle ganache over the cooled bundt cake.
• Pipe with whipped topping and sprinkle with diced cherries. Cut and serve.