Chocolate Chips and Cherry Pound Cake Recipe

1-cup butter, softened
2 cups of sugar
5 large eggs (room temperature)
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1-cup whole buttermilk
1 cup semi-sweet chocolate chips ( if you lightly coat the chocolate chips in flour, this will prevent them from sinking to the bottom of the batter.)
4 oz. of dried cherries, soaked over night in Kirsch (cherry liquor)
Kirsch Liquor (enough to cover 4 oz. of dried cherries.)

1. Preheat oven to 300 degrees. Spray a 10-cup fluted tube pan with nonstick baking spray with flour.
2. Drain the cherries, and then chop them roughly.
3. In a large bowl, beat butter and sugar together at medium speed with an electric mixture until fluffy. (Be sure to stop 2-3 times to scrap the bowl). Add eggs, one at a time, beating well after each. (Again, be sure to stop 2-3 times to scrap the bowl).
4. In a medium bowl, combine flour, baking soda, baking powder and salt. (sift all these ingredients). Add to butter mixture alternating with buttermilk, beginning and ending with flour mixture, beating after each addition until just combined. Add the chocolate chips and cherries. Spoon batter into prepared pan.
5. Bake until wooden pick inserted in the center comes out clean, approximately 1 hour 30 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.