Preheat oven to 350 degrees and prepare a bundt pan with non stick spray.
In a large bowl, add the cake mix, chocolate pudding mix, greek yogurt, oil and eggs and mix until well combined.
Spoon half of the batter into the bottom of the bundt pan. Using the spoon, push the sides up in the middle and outer edge to create a well in the middle.
Spoon the cherry pie filling into the well, spread it all the way around, making sure it’s filled but not so full it touches the edges of the pan.
Spoon the rest of the batter on top of the pie filling and spread it across the top, sealing the sides of your cake.
Bake for 45-50 minutes. Allow the cake to cool for 10 minutes and then invert onto a cooling rack to completely cool.
For the Chocolate Ganache:
Simmer the heavy cream on the stove just until it’s ready to boil. Place the chocolate chips into a bowl, pour the heated cream over the top and allow it to sit for a few minutes. Mix the two together until a nice thick ganache is made.
Add the Toppings:
Using a vegetable peeler or grater, create chocolate shavings from the chocolate bar. These can be refrigerated these until ready to use.
Pour the chocolate ganache over the cake and allow it to set.
Once cooled, top with whipped topping, some chocolate shavings and cherries.