Preheat oven to 325°F (160°C).

Grease and flour a 10-cup (2.5L) Bundt pan to prevent sticking.

In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients.

Mix until just combined, being careful not to overmix the batter.

Gently fold in the chocolate chips and dried cherries.

Pour the batter into the prepared Bundt pan, spreading evenly.

Bake in the preheated oven for approximately 1 hour, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Once the cake is completely cool, dust it with icing sugar for a finishing touch.

Slice and serve.