1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In the cake pan, spread the melted butter evenly. Sprinkle the brown sugar over the butter, then arrange the cherries in a single layer.
3. In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
4. In another bowl, combine the buttermilk, vegetable oil, vanilla extract, and egg. Whisk until well blended.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; it should be smooth and lump-free.
6. Pour the batter over the cherries in the prepared pan, spreading it evenly with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be firm to the touch and slightly springy.
8. Allow the cake to cool in the pan for about 10 minutes. Carefully invert it onto a platter, gently removing the parchment paper.

As you bake, remember Mama Lou’s advice: “Patience is key, Sofia. Let the cake work its magic in the oven.” This wisdom always brings a smile to my face, knowing how much love she poured into every recipe.