1. Preheat oven to 350 F.

2. In a medium bowl whisk, or sift together, the cake flour, baking powder, baking soda and salt. Set aside.

3. Separate the eggs, placing the yolks in a bowl of an electric mixer, fitted with the paddle attachment. Place the egg whites in a separate, clean bowl, and set aside. Whip the yolks on high for about 2 minutes until slightly thick. Lower the speed to low and gradually add the granulated sugar. Raise the speed to high and whip for about 5 minutes until they are pale in color and thick. Add the oil and vanilla extract and mix until for another minute. Add the set-aside dry ingredients and mix until just combined.

4. In a small bowl mix together the cocoa powder and the champagne. Once smooth, add to the egg yolk mixture and mix until evenly incorporated.

5. In another large mixing bowl, add the egg whites and whip on high until they begin to get frothy and opaque. Add the cream of tarter and continue to whip until the whites have tripled in size and have formed stiff peaks. Gradually add the whipped egg whites to the chocolate batter and fold in gently. Continue to fold the egg whites into the chocolate batter until they have all been added and mixed in.

6. Gently fold in the dark chocolate chunks and the dried cherries.

7. Fill an ungreased mini bundt pan with the batter about 3/4 of the way up in each cavity.

8. Bake for about 15-20 minutes, rotating the pan halfway through baking, until the cake springs back to the touch or when a toothpick inserted in the middle comes out clean.

9. Remove the cakes from the oven and immediately invert the pan. Allow to cool completely.

10. Run a knife along the edges and center of each cake and carefully remove each from the pan. Serve with cherry champagne sauce.

For the sauce:

1. In a food processor or blender, combine the thawed cherries, with their juices, the honey, cornstarch and granulated sugar if using. Blend until smooth.

2. Pour into a small sauce pot and cook over medium heat, for about 20 minutes until the sauce has thickened and reduced slightly. Transfer to a small bowl and cool completely.

3. Right before serving whisk in the chilled champagne.