Black Forest Fruitcake

Description
Although this is called a fruitcake it's more like a poundcake. It's a recipe from one of the central market cooking classes.
 * Contributed by Kim at Catsrecipes Y-Group
 * Makes 2 large loaves or four small loaves

Cake

 * 2 cups dried cherries (about 10 ounces)
 * 1½ cups all-purpose flour
 * ½ cup cocoa powder
 * ½ tsp baking powder
 * ½ tsp baking soda
 * ¼ tsp salt
 * 1 cup unsalted butter, softened
 * 1 cup sugar
 * 3 eggs
 * 4 ounces semi-sweet chocolate chips, melted
 * 1 tsp vanilla extract
 * ¼ cup kirsch
 * ¼ cup water reserved from soaking cherries
 * ¼ cup cherry preserves
 * 8 ounces semi-sweet or bittersweet chocolate, chopped

Syrup

 * ¼ cup sugar
 * ½ cup water reserved from soaking cherries
 * 1 tbsp kirsch

Directions

 * 1) Place cherries in a bowl and cover with hot water.
 * 2) Let cherries steep for 30 minutes.
 * 3) Drain and reserve ¾ cup of the cherry-water.
 * 4) Place cherries on paper towels.
 * 5) Set aside to dry, patting if necessary to remove excess moisture.
 * 6) butter bottom and sides of loaf pans.
 * 7) Line bottom with parchment paper.
 * 8) butter paper.
 * 9) Preheat oven to 300°F.
 * 10) Sift flour, cocoa powder, baking powder, baking soda, and salt.
 * 11) Set aside beat butter and sugar in large bowl of an electric mixer until lighter in color and fluffy, about 2 minutes.
 * 12) Add eggs, one at a time, beating well after each addition.
 * 13) Mixture will look curdled.
 * 14) Mix in melted chocolate.
 * 15) Add vanilla and cherry preserves.
 * 16) On low speed, add half of flour mixture, mixing just until incorporated.
 * 17) Mix in kirsch and ¼ cup reserved soaking water from cherries.
 * 18) Add remaining flour, mixing just until smooth.
 * 19) Use spatula or spoon to stir in cherries and chopped chocolate.
 * 20) Transfer batter to prepared pans.
 * 21) Bake cakes at 300°F until wooden pick inserted in center comes out clean, about one hour.
 * 22) To prepare syrup, heat sugar and ½ cup reserved soaking water from cherries in a small saucepan until sugar is dissolved.
 * 23) Take off heat and stir in kirsch.
 * 24) Pour over warm cakes in pans.
 * 25) Cool cake thoroughly in pans.
 * 26) Loosen cakes from sides of pan.
 * 27) Remove cake and discard paper on the bottom of each.
 * 28) Wrap each cake tightly in plastic wrap, then heavy aluminum foil.
 * 29) Store in refrigerator up to six weeks.
 * 30) Cut cold cake into thin slices.

Kim's Notes
You can wrap the cakes in cheesecloth soaked in kirsch. These can be frozen but will last in the refrigerator forever.