Mudslide Cake

Prepare the Cake: Preheat oven to 350°F. Spray a 10-cup Bundt pan with baking spray. 

Beat together sugar and butter in the bowl of stand mixer fitted with the paddle attachment, until light and fluffy, about 2 minutes. Add vanilla extract and eggs, one at a time, beating well after each addition.

Stir together Irish cream and whole milk in a 2-cup measuring cup. Stir together flour, baking powder, baking soda, and salt in a bowl. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat on low speed just until combined, scraping down sides as needed. 

Pour into prepared Bundt pan, and bake in preheated oven until a wooden pick inserted comes out clean, 40 to 45 minutes. Cool cake for 20 minutes, then transfer to cake plate. Brush cake with coffee liqueur.

Prepare the Glaze: Place chocolate and butter in a 2-cup measuring cup. Heat cream in a small saucepan over medium until simmering. Pour cream over chocolate and butter, and let stand 1 minute; stir until smooth. Once cake is cooled completely, drizzle with chocolate glaze. Top with cherries, if desired.