Preheat oven to 350°F. Butter and flour a 10 inch fluted tube pan and set aside.

In a medium bowl, combine flour and baking soda and set aside.

In the bowl of your mixer, beat butter and sugar on medium speed until light and fluffy – two minutes. With the mixer on medium, beat in the eggs, one at a time, beating well after each. Add the cherry juice, water, and extract, beating until combined. With the mixer on medium/low, add flour mixture and sour cream alternately, starting and ending with the flour mixture.

Melt chocolate in the microwave in a microwave safe dish, stirring every 20 seconds. Remove 1 cup batter and stir into the bowl with the chocolate. Fold chopped cherries into the remaining batter in your mixer.

Spoon cherry batter into prepared pan, spooning in chocolate batter sporadically. Once all the batter is in the pan, swirl with a knife to marble, then smooth the top and place in the oven. Bake for about 1 hour to 1 hour 15 minutes, until a toothpick or knife inserted in the center comes out clean. Let cake cool in pan for 15 minutes before carefully loosening around the edges with a sharp knife, then turning out onto a wire rack to cool completely.