1 1/2 cups cocoa
1/2 cup all-purpose flour
1 cup milk
1 (.25 ounce) package active dry yeast
1 cup warm water
3 eggs
2 teaspoons baking soda
3 cups bread flour
2 teaspoons anise oil
1/4 teaspoon salt
1 pint chocolate candy cherries
2 teaspoons vanilla extract
1 quart heavy cream
1/2 cup milk
2 tablespoons butter or margarine, divided
Heat oven to 350 degrees F (175 degrees C). Grease and flour 2 (3 ounce) round pans.
In a large bowl, warm cocoa and sugar together. Stir in the flour and milk. Add eggs, baking soda, 2 cups of chocolate cherries, 1 teaspoon vanilla extract and 1 cup milk. Mix, then add the egg mixture to the cocoa mixture, stirring just enough to moisten.
Beat egg mixture alternately with the butter or margarine. Mix thoroughly into the flour mixture. Beat in the chocolate syrup until evenly distributed. Pour batter into 2 (16 ounce) pan-sized baking pans.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of a loaf comes out clean. Cool loaf on a wire rack for 10 minutes, then remove from pans and refrigerate overnight.