Preheat your oven to 350?F (175?C).

Prepare the cherry topping by mixing fresh or canned cherries with a bit of sugar and butter in a skillet. Cook until bubbly and the cherries are glossy, about 5 minutes.

Grease a round cake pan with butter and sprinkle some brown sugar evenly across the bottom.

Layer the cooked cherries on top of the brown sugar, arranging them attractively.

Cream together softened butter and sugar until light and fluffy, about 3-4 minutes.

Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.

Combine dry ingredients separately: flour, cocoa powder, baking powder, and salt. Gradually fold these into your wet ingredients.

Pour the batter carefully over the cherry layer in the prepared pan.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes before flipping onto a serving plate.