Chocolate Cherry Coffee Cake

INGREDIENTS:
- 1 ½ cup(s) semisweet chocolate, mini pieces
- 1 tablespoon(s) unsweetened cocoa
- 2 teaspoon(s) ground cinnamon
- 1 2/3 cup(s) sugar
- ¾ cup(s) (1½ sticks) margarine or butter, softened
- 3 cup(s) all-purpose flour
- 1½ teaspoon(s) baking soda
- 1 ½ teaspoon(s) baking powder
- 2 teaspoon(s) vanilla extract
- ½ teaspoon(s) salt
- 1-16 ounce light sour cream
- 3 large eggs
- 2/3 cup(s) dried red and green cherries

DIRECTIONS
- Preheat oven to 325 degrees F. Grease and flour 10-inch Bundt pan.

- In small bowl, combine chocolate mini pieces, cocoa, cinnamon, and 1/3 cup sugar; set aside.

- In large bowl, with mixer at low speed, beat margarine or butter and 1 1/3 cups sugar until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl.

- Reduce speed to low; add flour, baking soda, baking powder, vanilla extract, salt, sour cream, and eggs; beat until well mixed. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Stir in dried cherries.

- Spread one-third of batter in Bundt pan; sprinkle with half the chocolate mixture. Top with half the remaining batter; sprinkle with remaining chocolate mixture. Spread remaining batter on top.
- Bake coffee cake 1 hour and 10 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
If you like, sift confectioners' sugar over cake before serving.