Preheat the oven to 350 degrees and grease a 9 inch round cake pan.

In a small bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.

Place 1 cup of pitted cherries in a blender or food processor along with 1/4 cup water. Process until the cherries are chopped very finely.

In a large mixing bowl, stir together the cherry/water mixture along with the eggs, maple syrup, coconut oil, and vanilla extract. Add the dry ingredients to the wet mixture, and stir to combine.

Transfer the batter to the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

While the cake is cooling, heat the maple syrup, chocolate, and coconut oil in a double boiler. Heat the mixture just until the chocolate is melted. (If you leave it on the stove for too long, the chocolate mixture may seize up. Read this post to see how to save the chocolate sauce.)

Drizzle the chocolate mixture over the cake, then place the remaining 2 cups of pitted cherries on top of the cake. You can cut them in half if they’re large cherries, or leave them whole if they’re not too big.