Preheat your oven to 375°F (190°C).
Gather the cherries and halve them if they are large, then set aside.
In a mixing bowl, whisk together eggs, sugar, and vanilla until smooth and slightly frothy.
Pour in the melted butter and stir to combine, creating a cohesive batter.
Add the flour, salt, and gently fold until just combined; do not overmix to keep the batter light.
Fold in the cherries and chocolate chunks until evenly dispersed throughout the batter.
Pour the batter into your preheated cast-iron skillet, spreading it evenly with a spatula.
Place the skillet in the oven and bake for about 20-25 minutes, until the edges are golden and a toothpick inserted in the center comes out with moist crumbs.
Remove from the oven and let the cake sit for a couple of minutes—this helps it set slightly and enhances the cherry juices’ thickening.
Serve warm, spooning onto plates so that the cherry sauce is still shiny and thickened, with gooey chocolate pockets in every bite.
