Line a 13 x 9 casserole pan with parchment paper and spray walls with nonstick oil.
2Hydrate the cherries:
Make the coffee and pour into a small sauce pan.
Add the dried cherries and 2 Tb brown sugar.
Put over heat and bring to a gentle boil.
Remove from heat and set aside to cool.
3Make the batter:
Blitz the butter, 1/2 cup brown sugar, sour cream (or yogurt), eggs and vanilla in a food processor.
Then add flour, baking soda and powder.
Blitz until just incorporated.
4Disconnect the bowl from the food processor.
Gently, stir the cherries and chocolate chips into the batter by hand.
Spoon into the pan and smooth the top.
Bake 30 minutes, until you can smell the cake and a toothpick inserted in the middle comes out clean.
Allow the cake to cool thoroughly.
5Make the Glaze:
Put about a tablespoon of butter in a small pot and heat to a bubble.
When it changes to a golden brown colour and smells toasty, remove from heat.
Add maple syrup and confectioner's sugar.
Stir until thick and smooth.
Drizzle glaze over cooled cake and allow it to set (~5 minutes).