Chocolate Espresso Bundt Cake – Fustini's Oils & Vinegars

Ingredients

• 16 tablespoons unsalted butter, softened
• 2 1/2 cups granulated sugar
• 1 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 5 large eggs, at room temperature
• 1 tablespoon Fustini’s Espresso balsamic
• 1/4 cup water, warm
• 3/4 cup buttermilk (made with 2 teaspoons Fustini’s Traverse City Cherry balsamic and milk to make 3/4 cup)
• 1 cup Dutch-process cocoa
• 2 cups all-purpose flour
• 1 cup pitted fresh or frozen, sweet or tart cherries
• 1 cup heavy cream
• 1 2/3 to 2 2/3 cups semisweet or bittersweet chocolate, chopped (no need to chop if using chips)