Preheat the oven to 350F degrees. Spray a 12-cup bundt cake pan with non-stick cooking spray (I like the kind that has flour in it).
In a large bowl, using a stand or hand mixer, beat together the butter and sugar until light and fluffy.
Add in the eggs, one at a time, mixing after each one. Mix in the vanilla. Set aside.
In another bowl, whisk together the dry ingredients – flour, cornstarch, baking powder, and salt. Pour half of the dry ingredients into the bowl of wet ingredients and mix just until combined.
Mix in the milk until fully incorporated. Add the remaining dry ingredients and mix until combined. Do not over mix.
With a spatula, stir in the chocolate chips and cherries.
Pour batter into the prepared bundt pan and bake for 55-60 minutes. The cake is done when the top is golden brown and a toothpick inserted into the middle comes out clean.
Once done, allow the cake to cool for 10 minutes. Remove the cake from the pan and cool completely on a cooling rack.
Once cooled, prepare the glaze. In a large bowl, combine the glaze ingredients and whisk until smooth. Pour the glaze all over the top of the cake.
(Optional Garnish) Using a vegetable peeler, shred the baking bar along the top of the cake for a garnished look.
Notes
This can also be made in a 9x13-inch baking pan.
If you do not have a food processor you can chop the cherries by hand.
Any of your favorite flavor of chocolate chips can be used.
This can be frozen, see my tips above on how to do that.