Simple Chocolate Cherry Cake

Preheat oven to 375°F and spray an 8-inch cake pan with nonstick spray. Set aside.

Whisk together flour, cocoa, baking powder, baking soda, cinnamon and salt in a small bowl. Set aside.

Beat butter and sugar in a large mixer bowl and mix on medium speed until pale and fluffy. Add egg and vanilla; beat well. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk.

Pour batter into prepared pan and smooth top with an offset spatula. Arrange cherries on top and sprinkle with turbinado sugar. Bake for 25 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out clean. Cool slightly on a wire rack before serving. Store leftovers in an airtight container in the refrigerator up to 3 days and warm before serving.