Grease and flour a 9-inch round pan that's at least 2 inches deep and line the bottom with a round of parchment paper, or use an 8x8 square baking dish.

Blend the sugar and corn starch together, then toss with the pitted cherries. If using frozen cherries, allow them to thaw for 20 minutes before using.

Spread the cherries evenly over the bottom of the prepared pan.

In a mixing bowl, combine all ingredients for the chocolate cake batter and beat with an electric mixer for 2 minutes.

Pour the cake batter slowly and evenly over the cherries in the prepared pan.

Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes before turning out onto a heat-proof serving plate.

Serve warm or cold with ice cream or whipped cream.