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Coat the mini bundt cakes pans with butter and pre-heat the oven to 190 degrees Celsius or 375 degrees Fahrenheit. Sieve and combine the flour, baking powder, cocoa powder and a pinch of salt.
Add a small layer of water to a pan small pan and put the bowl on top. Break the chocolate into pieces and add them to the bowl, slowly melt the chocolate.
Combine eggs, sugar and butter in a standmixer until the mixture is smooth and fluffy. This will take a few minutes. Add the melted chocolate and use a silicone spatula to gradually add the flour mixture.
Then also add the cherry syrup and cherries and make sure the batter is smooth. Fill the pans for 3/4th with the batter, the easiest way to do this is using a piping-bag without nozzle.
Bake the mini cakes in the pre-heated oven for about 10 minutes, depending on your oven. Check with a wooden skewer, it if comes out clean the cakes are done.
Let them cool off a bit before you remove them from the pans. Dust with a bit of powdered sugar if you like, enjoy!