Preheat oven to 350°F.

Spray a 10-inch Bundt pan with Baker's release spray or liberally grease and flour.

Stir together the cake mix, eggs, yogurt and cherry pie filling until smooth.

Fold in the chocolate chips.

Pour the batter into the prepared cake pan.

Bake for 40-50 minutes or until a toothpick can be inserted and removed without wet batter clinging to it.

Cool in pan 15 minutes, then turn out and finish cooling on a wire rack.

When cake is cool, stir together the sifted powdered sugar. unsweetened cocoa, chocolate syrup, vanilla and milk until a drizzling consistency is achieved.

Drizzle glaze over the cake.

Apply decor while the glaze is wet and allow to set up and dry completely, about 45 minutes to an hour.