Preheat the oven to 180 °C / 356 °F using the convection setting.
Drain the jarred cherries very well, pat dry, then optionally toss with 1 tsp flour. Set aside. If you use fresh ones, skip this step, as they won't be as wet anyway.
In a large bowl whisk flour, cocoa, baking powder, baking soda, salt, spice, sugar, vanilla sugar and ground hazelnuts.
In a second bowl whisk red wine, plant milk, applesauce and oil until smooth.
Next, pour the wet ingredients into the dry ones and stir gently with a spatula just until combined. Make sure you don’t overmix the batter, it would make your cake dense instead of moist.
Fold in the chocolate chips, then fold in the cherries carefully.
Grease a 18 cm (7 inches) bundt/Gugelhupf pan thoroughly, dust with flour or fine breadcrumbs. For reference, I used a 22cm (8-9 inches) pan but 18cm should work wonderfully.
Spoon in the batter, smooth the top, and tap the pan 2–3 times to release air bubbles. Bake for 40 to 45 minutes.
Cool pan for 10 to 15 minutes. After that, run a thin spatula around the edges and center tube of the pan and then invert onto a rack. Let it now cool completely.
