Preheat oven to 350 degrees F. Place 1/3 cup semi-chocolate chips in a bowl. Pour hot coffee over the chocolate chips and let sit for 2 minutes. Stir until well combined. Set aside.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, kosher salt, granulated sugar and brown sugar.
Chop cherries into quarters until you have 1 cup. Set remaining whole cherries aside for decorating. Fold cherries into the dry ingredients and set aside.
Grab the coffee mixture and whisk in vegetable oil, sour cream, eggs and 1/3 cup juice from the maraschino cherries. Pour this mixture into the dry mixture and gently fold until just combined. Grease bundt pan with shortening. Pour batter into the prepared bundt pan. Place pan on a baking sheet. Bake for 55 to 60 minutes.
Once cake is baked, carefully flip it upside down on a cooling rack and gently lift off the pan. Allow to cool completely.
For the ganache: add chocolate chips to a bowl and set aside. Add heavy cream and maraschino cherry juice to a small saucepan. Heat over medium heat until bubbles begin to form around the edges. Pour over the chocolate chips and allow to sit for 2 to 3 minutes. Stir until the ganache comes together. Drizzle over the cake. If you have extra, use it for serving. Decorate the cake with the remaining cherries.