Preheat the oven to 325º F. Butter the bottom and sides of an 8 inch round cake pan or springform pan. Line the bottom with a parchment paper circle.
In a medium pot over low heat, combine the chocolate, butter, and sugar. Stir occasionally until everything is melted and smooth. Remove the pot from the heat, stir in the milk and allow the mixture to cool for 10 minutes.
Pour the chocolate mixture into a mixing bowl.
Add the eggs, beating on low to combine.
Gradually add in the all purpose flour, baking powder, salt and cocoa powder. Mix on low to combine.
Pour the batter into the prepared pan. Bake for 70-80 minutes or until a toothpick inserted in the middle comes out with moist crumbs.
Allow the cake to cool in the pan for 30 minutes, then transfer the cake to a cooling rack to cool completely.
Place the chocolate chips in a medium heat-proof bowl.
In a small pot over low heat, heat the heavy cream until just before boiling.
Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
Use a spatula to stir the mixture until smooth.
Allow the ganache to come to room temperature before adding it to the cake.
Once cooled, spoon the ganache over the cake, covering the center and allowing it to drip down the sides.
Top the cake with fresh strawberries and cherries.