Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper for easier removal.

In a medium saucepan, melt 4 tablespoons of unsalted butter. Stir in ¾ cup granulated sugar until smooth, then add 1 ½ cups pitted tart cherries. Allow the mixture to bubble gently for about 2 minutes, then pour evenly into the prepared pan.

In a large mixing bowl, sift together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.

In a separate bowl, whisk together 2 large eggs, ½ cup buttermilk, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract. Gradually add the wet ingredients to the dry mixture, stirring gently to combine. Finally, pour in 1 cup of boiling water, mixing until the batter is smooth.

Gently pour the rich chocolate batter over the cherry mixture in the prepared pan and spread evenly.

Bake for 35-40 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.

Allow to cool for 10 minutes, carefully run a knife around the edges, then invert onto a serving plate.