• 2-1/2 cups chocolate cake mix

• 1 tsp. cinnamon

• 1/4 cup vegetable oil

• 2 eggs

• 2 tsp. vanilla extract

• 21 oz. can cherry pie filling

• 1 cup milk chocolate chips

• 1 cup pecans, chopped, divided

• 2 tbsp. unsweetened cocoa

• 1 tbsp. butter

• 1 tbsp. corn syrup

• 1 cup powdered sugar

• 1-1/2 tbsp. water

1. Preheat oven to 350°F. Heavily coat a bundt pan with non-stick cooking spray or oil and dust with flour. Evenly spread 1/4 cup pecans on bottom.

2. Place pie filling in a food processor and pulse to coarsely chop cherries. Combine cake mix and cinnamon in a mixer bowl. Add oil, eggs, vanilla and pie filling. Mix well. Stir in chocolate chips and 3/4 cup pecans.

3. Pour into pan and bake for 1 hour. Allow to cool in pan for 10 minutes before removing from pan to cool completely. If desired, top with powdered sugar or glaze.

Combine all ingredients in a saucepan over low heat. Boil for 2 minutes. Lightly stick cooled cake with a fork and slowly pour glaze on top.