Chocolate Cherry Upside-down Cake

Preheat oven to 350°F (175°C). Pour the cherry pie filling evenly into a 9-inch round cake pan, spreading to create an even base.

In a large mixing bowl, whisk together cake flour, sugar, salt, baking soda, cocoa powder, and cinnamon until well combined and no lumps remain.

Create a well in the center of the dry ingredients and add oil, vinegar, vanilla, and water into the well.

Stir the mixture vigorously until just combined and smooth, being careful not to overmix; some small lumps are acceptable.

Pour the batter carefully over the cherry pie filling, spreading gently with a spatula to ensure even coverage without disturbing the cherry layer below.

Place the pan in the preheated oven and bake for 35 minutes, until a toothpick inserted into the chocolate cake portion (not the filling) comes out clean or with just a few moist crumbs.

Remove the cake from the oven and let it cool in the pan for 5 minutes.

Run a thin knife around the edges of the pan to loosen the cake from the sides, then invert onto a serving plate so the cherry layer is on top.

Allow the cake to cool to room temperature before serving, or serve warm if preferred.