For the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan.
Prepare the cake mix according to package instructions.
In a large bowl, combine the cake batter with the coconut and pecans. Stir until just mixed.
In a small saucepan, combine the cherries, brandy and simple syrup. Place the mixture over medium-low heat and simmer until the liquid is reduced to a thick syrup. Remove from the heat and let cool.
Pour half the cake batter into the prepared baking pan. Top with the cherry mixture. Pour the remaining cake batter over top and smooth lightly. Bake the cake according to package instructions, about 35 minutes, adding a few minutes. The cake is ready when a toothpick inserted in the center comes out clear of batter. Let the cake cool a few minutes before slicing.
For the garnish: In a small saucepan, heat the heavy cream and butter over medium-low heat. When the cream is just up to a simmer, remove from the heat and stir in the chocolate. Stir until the chocolate is melted and smooth.
Slice the cake and drizzle the melted chocolate over each slice. Garnish with a few whole cherries and some chopped chocolate.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Lou Diamond Phillips