Beat butter and brown sugar 3 minutes on high in a large bowl of electric mixer until light and fluffy. Beat in eggs, one at a time, and extract until well combined. Stir together flour, cocoa powder, baking soda and salt. On low, beat half of dry mixture into butter mixture until blended; slowly add coffee; beat until blended. Add remaining flour mixture until well blended. Stir in cherries and chips. Spread in greased and floured (or use no-stick spray with flour) 12-cup/2.8 L fluted tube pan. Bake in 350°F/180°C oven 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes; invert on a wire rack to cool completely before cutting.