Drain the cherries and roughly chop the chocolate. Mix 325 g of flour, baking powder, 150 g of sugar, vanilla sugar, salt, eggs, oil, eggnog and the Herman batter until smooth. Halve the dough. Dust the cherries with 25 g flour.
Stir in half of the cocoa and 25 g of sugar, fold in the chocolate. Fold half of the cherries into the light batter, the rest of the cherries into the dark batter.
In a well-greased springform pan (26 cm) with a tube bottom insert, sprinkled with flour, pour first the light, then the dark dough. Marble the dough with a fork.
Bake at 175 ° C (convection) for approx. 1 hour. Let cool in the mold for 30 minutes. Sprinkle with powdered sugar before serving.