For the Cake

• Preheat oven to 350 degrees.
• Grease a loaf pan and line with parchment paper. Set aside.
• Add the espresso grounds to 1/4 cup hot water. Melt the chocolate in a double boiler or in the microwave (the water should be on lower heat.) Once the chocolate is melted, add the coffee/water mix to to the double boiler of chocolate and continue to whisk until incorporated and the chocolate is thinned out. Let cool completely.
• Mix the dry ingredients and set aside.
• In a mixer, cream the butter and sugar until light and fluffy, at least 2 minutes.
• Add in the eggs one at a time, followed by the cherry wine/liqueur and coconut extract.
• Add in the chocolate mixture until combined.
• Lower the speed and add in the dry ingredients mix, spoon by spoon until fully incorporated.
• In the mixing bowl, add in the chopped cherries and coconut and fold in with a spoon until the cherries and coconut are evenly distributed.
• Pour the batter into the loaf pan. Bake for 40-45 minutes, until a toothpick inserted into the center of the loaf comes out nearly or totally clean. This is a very fudgy cake, so a few crumbs are fine, as long as it is not batter like.
• After 10 minutes, remove the cake from the loaf and allow to cool completely on a wire rack.
  
• Make the icing and drizzle on top of the cake. Add additional cherries and coconut flakes for garnish.