Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 325-degree. Generously grease and flour a 6-well bundtlette pan.

To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the brown sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and egg yolk one at a time, beating well after each addition. Reduce the speed to low, add the chocolate and beat until incorporated. Add the flour mixture, alternating with the sour cream and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, stir in the dried cherries and vanilla. Spoon the batter into the prepared pan and spread the batter evenly.

Bake until a toothpick inserted near the center comes out clean, about 25 minutes (do not overbake). Transfer the pan to a wire rack and let the cakes cool upright in the pan for 10 minutes, then gently tap the pan on a work surface to loosen the cakes. Set the rack over a sheet of aluminum foil or waxed paper and carefully invert the cakes onto the rack.

To make the glaze, in a small saucepan over medium heat, melt the butter. Remove the pan from the heat and add the corn syrup and chocolate, stirring just until the chocolate melts. Stir in the 1 tablespoon hot water until the glaze is smooth and glossy. Then add more hot water, 1 teaspoon at a time, until the desired consistency is reached. Drizzle the glaze sparingly over the cakes, making sure not to cover the relief pattern. Let the cakes cool completely before serving. Makes 6 mini-cakes