Cherry Chocolate Cake

Preheat the oven to 375 degrees Fahrenheit.

Pit the cherries using a cherry pitter.

Line the bottom of a 9-inch non-stick springform pan with parchment paper.

Whisk together the flour, cocoa powder, baking soda, salt, and sugar directly into the cake pan.

In a measuring cup, mix together the oil, cold coffee (or water), almond extract, and vanilla extract.

Pour the liquid ingredients into the baking pan, mix the batter with a fork or a small whisk until smooth.

Add the vinegar and stir quickly until evenly distributed.

Mix in the cherries with minimal stirring, poke them down into the batter with your finger.

Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.

For icing, microwave chocolate chips in twenty-second intervals, stirring after each, thinning with a little hot water, and mix in ½ teaspoon vanilla extract.