Heat the oven to 170 degrees (340 degrees Fahrenheit) and grease a 20- by 30-centimeter (nine- by 13-inch) baking pan.

Break the chocolate into cubes and place in a bowl. Add butter and melt together in a microwave oven or a double boiler until everything is melted and the mixture is smooth.

Add salt, sugar, vanilla and beat until mixture is smooth.

Add eggs and beat until they are absorbed into the batter. Add milk and mix until smooth.

Add flour and baking powder and mix just until the batter is smooth.

Add the pitted cherries and mix until they are evenly distributed.

Pour the mixture into the prepared baking pan and level the top. Bake for 30–40 minutes or until the cake is risen, firm, and a toothpick stuck in its center comes out with moist crumbs. Cool at room temperature.

Break the chocolate into cubes and put in a bowl. Add cream and melt together in the microwave or a double boiler. Mix well until everything melts and a uniform, shiny ganache is obtained.

Pour the ganache over the cake and smooth the top.

Chill for two to three hours in the refrigerator until completely set.

Decorate with cherries before serving.