Preheat oven to 350-degrees.

Prepare fresh cherries (except for garnish) and place in a medium-size bowl. Set aside.

Melt butter in a medium saucepan.

Add cocoa powder, water, and salt to the saucepan.

Whisk to combine, bring to a low simmer, and remove from the heat.

In a large bowl, whisk together the flour, granulated sugar, and baking soda.

In a small bowl, whisk together the eggs, vanilla extract, and Greek yogurt. Set aside.

Add the heated cocoa mixture to the flour mixture and stir well to combine.

Stir the egg and Greek yogurt into the cake batter and stir until fully incorporated.

Add the chocolate chips to the bowl with the cherries and toss with 2 tablespoons of flour (this prevents the cherries from sinking to the bottom of the pan while baking).

Gently fold the cherries and chocolate chips into the cake batter and pour the batter evenly into a bundt pan that has been sprayed liberally with baking spray.

Bake in a preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the cake on a wire rack for 30 minutes.

Turn the cake out onto a serving platter and continue cooling.

When the cake is completely cool, dust liberally with confectioners sugar, and garnish with fresh cherries if desired.