Begin by preheating your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper to ensure easy release.

Next, prepare the cherry topping. In a small bowl, combine the melted butter and brown sugar, then spread it evenly across the bottom of the pan. Arrange the cherries in a single layer on top of the sugar mixture. This becomes the beautiful top of your cake once flipped.

Now, move on to the chocolate cake batter. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the sugar, oil, eggs, and vanilla extract until smooth and slightly thickened.

Add the dry ingredients to the wet mixture in two additions, alternating with the buttermilk. Mix just until combined, being careful not to overwork the batter. If using, gently stir in the hot water for a more moist texture.

Carefully pour the batter over the cherries in the pan and spread evenly. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the cake cool in the pan for 10 minutes. Then run a knife around the edges and invert it onto a serving plate. Allow it to rest for another 10 minutes before lifting the pan to reveal the gorgeous cherry topping. Serve warm or at room temperature.