Grease and flour a 9 inch round pan that's at least 2 inches deep and line the bottom with a round of parchment paper. You can also use an 8x8 square baking dish for this cake.
Blend together the sugar and corn starch, then toss the mixture well with the pitted cherries. If using frozen cherries allow them to thaw for 20 minutes or so before using them.
Spread the cherries evenly over the bottom of the prepared pan.
Chocolate Cake Batter
Combine all ingredients in the batter recipe in a mixing bowl and beat with electric mixer for 2 minutes. Pour slowly and evenly over the cherries in the prepared cake pan.
Bake at 350°F for 30-35 minutes or until toothpick inserted in the center comes out clean.
Cool in pans for 5 minutes before turning out onto a heat proof serving plate.
Serve warm or cold with ice cream or a dollop of freshly whipped cream.