Preheat the oven to 350°F. Generously coat a 10-cup Bundt pan with baking spray, making sure to get into all the crevices and center tube so the cake releases cleanly after baking.

In a separate large bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to beat the softened butter and oil together until mostly smooth. Add the granulated sugar and beat on medium-high speed for 2-3 minutes until the mixture looks pale and fluffy.

Add the eggs one at a time, mixing well after each addition and scraping down the sides and bottom of the bowl so everything incorporates evenly. Mix in the vanilla extract.

With the mixer on low speed, alternate between adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Mix just until combined after each addition, being careful not to overmix.

Toss the chopped frozen cherries with 1 tablespoon of flour to help prevent them from sinking to the bottom of the cake. When the batter has just a few streaks of flour remaining, switch to a rubber spatula and gently fold in the cherries until evenly distributed.

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Allow the cake to cool in the pan for 10 minutes. To release, gently loosen the edges with a small offset spatula or knife if needed, then carefully invert the pan onto a wire rack. Lift the pan straight up and let the cake cool completely before glazing.

Whisk together the powdered sugar, cherry juice, and heavy cream until smooth.

Drizzle the glaze over the fully cooled cake, letting it drip down the sides. Garnish with chocolate chips or chocolate shavings before slicing and serving.