1) Preheat the oven to 350°F. Grease and flour a 12-cup Bundt pan. Bundt cakes are notorious for sticking, so be sure to grease and flour well; skip the pan spray this time, using solid shortening and flour instead.
2) In a small bowl, combine the dried cherries and milk and set aside to steep for 10 minutes. Drain the cherries, reserving the milk.
3) Combine the butter, eggs, sugar, baking powder, baking soda, salt, vanilla, cocoa, flour, and 1 cup of the reserved milk. Beat on medium speed for 2 minutes.
4) Stop and scrape the bottom and sides of the bowl, then add the remaining reserved milk and the cherry juice. Beat for another 2 minutes.
4) Add the two types of cherries, and the chocolate chips. Mix on low speed for 1 minute, or until well combined. Pour the batter into the prepared pan.
6) Bake the cake for 40 to 50 minutes, or until a long cake tester comes out clean; a dry piece of spaghetti makes a great tester for large Bundt cakes. The top of the cake will develop cracks, which is normal. The cracks should look moist, but not overly wet.
7) Remove the cake from the oven and cool in the pan for 10 minutes. Turn the cake out onto a cooling rack to cool completely before serving.
Yield: One 10" bundt cake, about 20 servings.