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Preheat oven to 350 F. Spray a 7 inch springform pan with PAM spray. Set aside.
In a medium saucepan on medium-low heat melt chopped cherry chocolate and butter while continuously stirring so to not burn chocolate. After chocolate and butter has melted add 3/4 cup of sugar and 1/4 teaspoon salt. Continue stirring until sugar is dissolved. Remove from heat and with a hand mixer on low speed, mix in one egg at a time. Then slowly mix in cacao powder. After this has been well incorporated pour mixture into the greased springform pan and bake at 350 F for 25 minutes. Make sure not to over bake. Remove cake fro oven. Let it cool in the pan for 20 minutes then turn cake over onto a plate and remove the pan. It will be thin.
For the glaze: Over medium-low heat, melt chocolate and butter in the same saucepan you used earlier, making sure to continuously stir until melted. Once melted remove from heat and add milk. Stir until incorporated then pour mixture evenly over cake. Use a spatula to spread if need be.
Top cake with maraschino cherries. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!