Black Forest Pudding Cake

1 1/4 cups Sugar
1 cup Flour
3 tb Cocoa, unsweetened
2 ts Baking powder
1/4 ts Salt
1/3 cup Butter, melted
1/2 cup Packed brown sugar
1 1/2 ts Vanilla
1/4 cup Cocoa, unsweetened
1 1/4 cup Hot water
1/4 cup Kirsch or 2 tb. water
1/2 ts almond or rum extract
1 Can cherry pie filling

Preheat oven to 350 degrees F.
In a medium-size bowl, combine 3/4 cup of the sugar, flour, three tablespoons of
the cocoa, baking powder and salt
Blend in milk, melted butter and vanilla; beat until smooth
Spread into an 8 inch square pan
In a small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 1/4
cup cocoa; sprinkle mixture evenly over batter
Combine hot water and kirsch; pour over batter. Do not stir
Bake for 40 minutes, or until center is almost set. Let stand 15 minutes
Transfer to dessert dishes and spoon pudding from bottom of pan over cake
Serve with cherry pie filling as sauce