Beat the softened butter with the sugar, vanilla sugar and a pinch of salt until fluffy.

Then add the eggs one by one, then mix in the sour cream and rum flavoring.

Sift the flour with the baking powder, then gradually add it to the butter mixture.

Finally, stir in the chopped dark chocolate.

Drain the cherries thoroughly. Grease the cake tin and sprinkle with a little flour.

Spoon a few tablespoons of dough into the mold, sprinkle with cherries. Mix the cocoa powder into a third of the remaining dough and spoon this on as well, leaving 1-2 tablespoons on top. Add the light dough and cherries again, and finally cover with the remaining dough.

Bake in an oven preheated to 170 degrees for approximately 60–65 minutes. Check with a skewer.