A delicious twist on regular chocolate cake! The melted chocolate keeps the icing from drying out and gives it a velvety, chocolate ice cream-like texture.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and extracts. In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with cream, beating well after each addition.
Transfer batter to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool in pan 10 minutes before removing to a wire rack to cool completely.
Cool in pan 10 minutes before removing to a wire rack to cool completely.
Drain cherries, reserving 3 tablespoons juice for frosting; pat cherries dry with paper towels.
In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
Frosting
In a large bowl, beat butter until creamy.
Add melted chocolate and extracts. Beat in confectioners’ sugar alternately with reserved cherry juice, adding enough confectioner's sugar to reach desired consistency; beat until smooth.