Almost any cherries will work in baking. The key is making sure there is no extra moisture to mess with the wet-to-dry ratio in the recipe. I personally prefer the flavor of fresh sweet cherries, so I use those when they’re in season.    The next best thing would be frozen cherries that have been thawed and patted dry. You can also use an equal amount of maraschino cherries (also patted dry) or 1 ½ cups of dried cherries. Tart cherries are also a really great option.      Whatever cherries you use, making a Chocolate Cherry Bundt Cake from scratch is time well spent. This recipe is a perfect example of ways to increase the whole grains in your diet without sacrificing a thing. Shhhhh . . . I won’t tell anyone if you don’t.