Preheat oven to 350 degrees.
Spray bundt pan with non-stick spray. Use a paper towel to make sure spray gets into every corner of the pan and dust with baking cocoa. Turn bundt pan over and shake out any excess cocoa powder.
In the bowl of a stand mixer fixed with the paddle attachment, combine flour, sugar, baking cocoa, baking powder, espresso powder, baking soda and salt.
Add in canola oil, buttermilk, vanilla paste. Mix on medium speed just until it starts to come together. Mix eggs in, one at a time. Slowly pour in boiling water. Mix for 2-3 more minutes. This batter will be thin.
Pour batter into bundt pan. Sprinkle chocolate onto batter; mix in with a spoon.
Bake in preheated oven for 35 - 45 minutes or until a toothpick inserted comes out with just a few crumbs on it.
Allow cake to cool 15 minutes.
Turn cake pan over onto cooling rack and carefully lift pan to remove cake. Cool cake completely. Transfer to a serving platter
For the Cherry Jam Frosting:
8-ounce package cream cheese, softened
1/2 cup butter, softened
2 - 2 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla extract or vanilla paste
3-4 Tablespoons cherry berry jam
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter; mix until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and jam and mix again. Pipe onto cooled cake. Refrigerate any leftovers