Preheat the oven to 350 degrees. Grease a Bundt pan with butter and flour or nonstick cooking spray. Canola oil spray works well.
In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until well combined.
In a medium bowl, whisk together the buttermilk, oil, egg, and vanilla. If you do not have prepared buttermilk, you may use 1 cup of milk mixed with 1 tablespoon of white vinegar. Premix this before adding it to the bowl with the oil and eggs.
Add the wet ingredients to the dry ingredients in the stand mixer bowl. Mix carefully on low.
Add the cup of hot coffee to the batter and carefully mix. Batter will be very thin. If you prefer not to brew a pot of coffee, heat 12 ounces of water in the microwave until piping hot, then pour 8 ounces of that (1 cup) over 1 heaping teaspoon instant coffee and mix to combine.
Transfer batter to a large bowl and clean mixer bowl to proceed with making the cheesecake filling. Carefully fold strained cherries into chocolate batter.