Black Bottom Bourbon and Sour Cherry Cake

1/2 cup Bourbon
1 cup dried sour cherries
8 ounces cream cheese
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
12 ounces bittersweet chocolate, chopped into 1/2-inch chunks
3 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups granulated sugar
2/3 cup vegetable oil
2 large eggs
1 cup water
1 cup milk
1 tablespoon white vinegar
1 teaspoon pure vanilla extract

Gently warm the Bourbon in a small saucepan. Add cherries. Simmer for 1 minute then remove from heat. Let cool.

With hand mixer or by hand, cream the cheese. Gradually add the 1/2 cup granulated sugar. Beat in egg and vanilla extract. Stir in cherries, Bourbon and chocolate. Set aside.

Preheat oven to 350 degrees F. Butter well, then flour a 10-inch tube pan.

In a large bowl, sift together flour, cocoa, baking soda, salt and the 2 cups granulated sugar.

In separate bowl, beat oil, eggs, water, milk, vinegar and vanilla extract until well mixed. Combine with dry ingredients then beat until smooth.

Pour half the batter into prepared pan. Spoon cheese mixture evenly over batter. Pour remaining batter over cream cheese and smooth the top.

Bake on center shelf of oven for 1 1/4 to 1 1/2 hours or until a cake tester comes out clean. Let cool for 10 minutes.

Run spatula around outside of pan to loosen, then turn out of pan onto rack. Let cool before cutting.