• Place the frozen tart cherries in a colander set over a large bowl (to catch any juice).  Let them thaw at room temperature for 30 minutes, then transfer them to a cutting board and chop into small pieces. 
• Preheat the oven to 350℉ and grease a donut pan with butter or cooking spray. 
• In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. 
• In a separate bowl, whisk together the milk, egg, butter, and vanilla extract. 
• Add the wet ingredients to the dry ingredients and whisk until smooth. 
• Fold in the chopped tart cherries and mini chocolate chips (if using). 
• Transfer the batter to a piping bag and pipe the batter into the donut pan.  Make sure that you cut a hole large enough in the piping bag to let the chopped tart cherries pass through.  Each well in the donut pan should be filled about ¾ of the way. 
• Bake for 10-15 minutes.  The baking time will depend on the size of your donut pan.  When the donuts are finished baking, you can test for readiness by sticking a toothpick into the thickest part of a donut.  The toothpick should come out dry and clean. 
• While the donuts are baking, make the ganache glaze.  Add the chocolate to a bowl.   Add the heavy cream and tart cherry juice to a saucepan and bring to a simmer.  Once the mixture is simmering, pour it into the bowl with the chocolate chips.  Mix until all the chocolate is melted, and the glaze is smooth. 
• Let the donuts cool for 10 minutes, then dip in the ganache glaze. 

Recipe courtesy of Hannah Zimmerman of Bite Sized Studio