For the Cake:

1. Preheat the oven to 350°F. Spray the pan with cooking spray.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next, mix in the sour cream and beat until well combined.
3. In a separate bowl, sift together the dry ingredients. Add half the dry ingredients to the wet ingredients, followed by half of the coffee, and mix until the flour is just incorporated at a low speed. Then add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
4. Pour the batter into a 9×13-inch pan and bake at 350°F for 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
5. Once the cake has cooled a bit but is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of the cake.
6. Heat the jar of hot fudge sauce in the microwave for about 30 seconds, until it’s smooth and pourable. You may need an additional 30 seconds. Pour the jar of hot fudge sauce over the cake, and then cool completely.

For the Filling and Topping

1. Spread the cherry pie filling over the cooled cake.
2. Cut the cream cheese into 1-inch cubes and, using a stand mixer, beat on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
3. Slowly add in 1/4 cup of heavy whipping cream and continue beating until the cream cheese is incorporated and resembles a liquid mixture.
4. Continue to add the remaining heavy whipping cream, increasing the mixing speed to high, beat until soft peaks form. Add the powdered sugar and vanilla extract and beat until stiff peaks form. Spread over the cooled cake
5. Roughly chop the chocolate bar to garnish the cake.