Cherry Amore Cake with Cherry Amore Sauce

Cake:
1 (18.25 ounce) box white cake mix
1 (3.4 ounce) box instant vanilla pudding mix
1/2 cup water
1/2 cup vegetable oil
1/2 cup cherry brandy
1/4 teaspoon red food coloring
4 eggs

Heat oven to 325 degrees F. Grease and flour a 12-cup Bundt cake pan.

In large mixer bowl, beat all remaining ingredients at medium speed for 2 minutes. Spoon batter into prepared pan.

Bake 60-65 minutes or until a wooden pick inserted comes on clean. Cool 10 minutes; remove from pan and cool completely on rack.

Cherry Amore Sauce:
1 (15.5 ounce) can pitted red sour cherries, drained (reserve juice)
1/2 cup granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon butter
1 tablespoon fresh lemon juice
3 tablespoons cherry brandy
Pinch of salt
Dash of freshly granted nutmeg

In medium saucepan, stir together reserved cherry juice, sugar, salt and cornstarch. Cook over low heat 5 minutes, stirring constantly. Stir in cherries and all remaining ingredients. Cook another minute; remove from heat and cool to room temperature.

Place cake on serving dish. Drizzle with two glazes - a confectioners sugar glaze and a glaze of chocolate-hazelnut sauce such as Nutella. Slice cake and spoon Cherry Amore Sauce over slices.