Chocolate Cherry Upside-Down Cake

1 (21 ounce) can cherry pie filling
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups water
1/4 cup vegetable oil
1/4 cup vinegar
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees F.

Spread pie filling into a greased 13 x 9-inch pan.

Stir flour with the sugar, cocoa, baking soda and salt.

In a separate bowl, combine water, oil, vinegar and vanilla extract. Add the liquid to the dry mixture and stir just until moistened; pour into the pan over pie filling. Bake for 30 to 35 minutes. Cool in the pan for 10 minutes. Invert pan onto a plate; cool completely.