1 bar (4 oz.) German sweet chocolate
1 c. instant potato flakes
1 1/2 c. sugar
1 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. salt
1/2 c. butter
1/2 c. dairy sour cream
4 eggs
1/2 c. chopped maraschino cherries

Break chocolate into large microwave poof mixing bowl. Add 1 cup water and cook on high power for 2 minutes or until chocolate is melted. Stir until smooth. Stir in potatoes. Add all remaining ingredients except cherries. Mix with electric mixer on low until moistened and then on medium for 3 minutes. Scrape bowl occasionally. Fold in cherries. Generously grease a 12 inch fluted microwave proof cake mold. Sprinkle with sugar, remove excess. Pour batter into cake mold. Cook on high power for 12 to 14 minutes or until toothpick inserted in center comes out clean. Rotate dish twice during cooking. Cool for 30 minutes before inverting onto a cooling rack. Cool completely before frosting.