Grease a cake tin 30x 20 cm and parchment board. Heat the fan / gas furnace to 180C/160C 4. Mix 2 tbsp of boiling water with the coffee, then set aside to cool.
Cream the butter and sugar together until light and fluffy for about 5 minutes, then add the eggs, one at a moment, well after each addition. Combine the cocoa powder with the flour in a distinct jar. Add the butter combination in the cherry essence and cooled coffee, followed by the dry ingredients. In the cherries, mix well, then fold.