Cherry Chocolate Upside Down Cake

Preheat the oven to 350* and grease and flour a bundt pan.

Pour the boiling water into a large glass measuring cup, add the cocoa powder, and coffee granules, and

stir until combined. Set aside.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt and set aside. In a stand

mixer, beat the butter and sugar together on medium speed, until light and fluffy. Add the eggs, one at a

time, and then the amaretto, vanilla, and almond extract, scraping down the bowl as needed.

Alternately add ½ the flour mixture and then ½ the chocolate mixture; then the rest of the flour and

then the chocolate mixture.

Pour the cherries in the prepared pan. Pour ½ the batter over the cherries. Then dot the batter

with the semi-sweet chocolate chips. Pour the remaining batter over the top and for about 45 –

55 minutes, or until a toothpick inserted in the center of the cake comes out fairly clean. Let the

cake cool on a rack for 10 minutes, then turn it out top with the chocolate ganache.

Ganache:

Heat the chocolate chips and the heavy cream in a double boiler over simmering water, until

smooth, stirring frequently. Remove and add the almond extract and the cherry juice. Drizzle

over the warm cake. Serve any extra on the side.