Preheat oven (most likely to 350°).

Make the cake according to your recipe or mix instructions but replace ½ c of the milk or water that is required with ½ c of the cherry syrup.

When batter is done, gently fold in the chopped cherries.

Pour into ccake papers and bake until lightly browned on top. They should pass the clean toothpick test (probably 20-25 minutes).

Allow cakes to cool on a wire rack while you prepare the icing.