Preheat oven to 350ºF. Grease an 8-inch square baking pan or dish.
Trim the beets then peel with a vegetable peeler. Use gloves to avoid staining your hands. Cut into 2 -3 cm chunks place into a steamer with 1-2 inches of water, and steam for about 15 minutes until tender. Press the tops with a fork to see if they’re done.
Strain beets reserving 1 tablespoon of liquid. Set aside for icing. Transfer the beets to a bowl and set aside to cool down a bit. Once cooled blend to a smooth puree and set aside.
Chop up the chocolate and put it in a heatproof bowl along with the coconut oil. Set over a saucepan of simmering water. Still occasionally until chocolate is smooth and coconut oil is melted. Once melted take the bowl out of the water and stir well. Set aside to cool for about 5 minutes.
Beat the eggs one at a time then add sugar, then vanilla extract.
In a large bowl, sift the flour and baking powder and whisk in salt and cinnamon. Set aside.
Once cooled, fold the chocolate coconut oil mixture into the sugar and eggs. Stir in beetroot puree. Fold in the flour mixture and the cherries. Pour the mixture into prepared cake pan.
Place in oven for 25 minutes.
Allow the cake to cool slightly before placing onto a cooling rack.