In another medium-sized bowl, combine wet ingredients, except the dried cherries.
Add wet ingredients to dry ingredients. Mix well, then fold in the dry cherries and pour batter into a greased or parchment paper-lined 8x11 inch glass dish.
Bake at 350 degrees for 45 minutes or until a toothpick comes out clean. Allow to cool slightly.
In a small bowl, mix the caramel sauce ingredients and drizzle over the top.
Slice and enjoy!
NotesI baked this in an 8 x 11 in glass baking dish but anything around this size will work well. StorageThis will stay fresh in the fridge for 3-4 days in an airtight container in the freezer for about 3 months.