Pound Cake with Chocolate, Cherries and Hazelnuts

This is a nice simple recipe that works well for company.  Switch up the hazelnuts for what you prefer - the original recipe called for Pecans.

CAKE
4 eggs
2 cups sifted cake flour
1 1/2 tsp baking powder
2/3 cup dried cherries
3 oz (90g) semi sweet chocolate, chopped, about 2/3 cup
1 cup toasted hazelnuts
3/4 cup softened unsalted butter, about 175 g
1 1/4 cups granulated sugar
1 pkg 250 g softened cream cheese
1 tsp vanilla
1/2 tsp salt

CHOCOLATE DRIZZLE
1/4 cup whipping cream
3 oz (90g) semi sweet or bittersweet chocolate, chopped

• Preheat oven to 325F.
• Place eggs still in shells in a small bowl, temper by adding hot tap water to cover.  When ready to use eggs, drain and discard water.  In a large mixing bowl, stir flour well with baking bowser; add cherries, chocolate and hazelnuts.  Toss and set aside.
• Preferably using a stand mixer, cream butter for 5 minutes, stopping and scraping down the sides twice, or until lighter in colour and somewhat fluffy.  Add sugar in 2 batches, beating after each addition.  Beat in cream cheese until fluffy; then beat in vanilla and salt.
• Add eggs, 1 at a time, beating after each addition.  Meanwhile, grease and flour a 10 inch Bundt pan.
• Fold flour mixture into butter mixture until just incorporated.  Evenly turn out batter into pan; smooth top.  Bake 70 to 80 minutes or until a cake tester comes out clean.  Cool on a rack for 15 minutes, then turn out to continue cooling on the rack.
• For decorative drizzle, pour cream into a glass measure; add chocolate.  Microwave 30 seconds; stir.  Microwave another 20 seconds; stir until smooth.  Using a spoon, drizzle overtop fully cooled cake.  Place cake in a cool location (but not in the fridge); drizzle sets firmly in 2 to 3 hours.  Covered, cake keeps well at room temperature for several days.