• Set the oven to 350° F.
• Generously Butter and Flour a Gugelhopf Pan
• Prepare the Chocolate- In Germany, they use Chocolate Raspeln (shaved chocolate bits), but because these aren't generally available in the store, I substitute Chocolate Chips that have been chopped up a bit. I own an Ulu Knife set so it's easy... but you can use a cutting board and knife. Chop the chips to make them smaller bits. Set aside until needed.
• Put a larger sieve over a bowl, and pour the cherries into it to drain. You can drink the juice later, or let a passing child enjoy it. (This was always one of my favorite treats!)
• In a mixing bowl, combine the butter and sugar. Beat on medium high for at least 5 minutes. Scrape down the sides occasionally.
• Add a Pinch of Salt, mix in.
• With the mixer going, add the Eggs one at a time. Beat in and scrape after each one. Add the Vanilla Extract.
• In a bowl or measuring cup, combine the flour, cornstarch and baking powder. With mixer running, add the dry ingredients slowly.
• Add the Cognac. (Honestly, 3 TBL in one cake is not very noticeable, but you do get the taste. It's safe for kids)
• Stir in the chocolate bits.
• DO NOT STIR IN THE CHERRIES!
• Scoop/spoon/pour ⅓ of the batter into the prepared pan.
• Then, stir the cherries into the rest of the batter by hand, and pour the batter with cherries into the pan.

  (this keeps the cherries from all sinking to the top/bottom.
• Bake the cake for 30 minutes at 350° .... then drop the temperature to 325° for 20 more minutes.
• Check the cake by inserting a toothpick. It should come out clean or with crumbs... if not, bake 5 more minutes.
• Remove from oven to a cooking rack, and let the cake sit for 15 minutes before you turn it out.

GLAZE:

• Double this if want more glaze
• Sift the powdered sugar into a small bowl. Add the Tablespoon of Cognac. Stir. Now add a teaspoon of water, stir, add more, stir.
• Keep stirring (and maybe add a bit more water or cognac) until the glaze is thick but pourable. (Sort of like white glue)
• Pour the Glaze over the cake.
• NOTE- it will not entirely cover the cake.. it just goes across the top and down the sides a bit. If you want more glaze... double the above recipe.
• Also- If you want to glaze ON the serving plate, tuck some foil or waxed paper under the cake, then pull it away after the glaze sets. (I do this because I end up ruining cakes by transferring them).