Method:

1. Place all cherries in a bowl and cover them with 2/3 cup of sugar, stir well and let them sit in the fridge for at least 2 hours. Separate the cherries from the juice, which you will need later.
2. Preheat the oven at 170 degrees. Prepare a cake tin with a pull-down bed. You may choose to cover it with baking paper.
3. Add the vanilla and cacao powder to the hot water and mix with a whisk. Add the cherry juice.
4. In a separate bowl mix the flour, brown sugar, baking soda and salt.
5. In another bowl beat the eggs, then add the butter and stir well until a homogenous mixture.
6. Add the dry ingredients and the cacao mixture to the egg mixture. If necessary use a whisk or a blender.
7. Then add the crushed chocolate and stir again.
8. Place the fruits in the prepared cake tin and pour the cake dough on top. Bake in a preheated oven at 170 degrees for about 35-40 minutes.
9. For maximum pleasure let the cake cool down for 10-20 minutes prior consumption. You may decorate your cake with castor sugar.