Preheat the oven to 350°F. Pray the Bundt pan with baking spray or grease with shortening and set aside.
In a large mixing bowl, whisk together butter, granulated sugar and brown sugar until light and fluffy. Whisk in eggs and vanilla extract until smooth.
Add baking soda, all-purpose flour, cocoa powder, salt, vegetable oil, buttermilk and warm water. Whisk until smooth.
Pour half of the chocolate cake batter into the prepared Bundt pan. Scoop the cherry pie filling over the layer of cake batter. Using a tooth pick of knife, gently swirl the pie filling. Pour the remainder of the chocolate batter over the cherry pie filling layer.
Bake for 45-55 minutes, or until toothpick inserted in center comes out with a few moist crumbs.
Cool Bundt cake in the pan for 5-10 minutes, then invert onto a cooling rack to cool completely.
While the Bundt cake cools, prepare the cream cheese glaze. In a large bowl, combine butter and cream cheese until smooth with an electric mixer. Add confectioners' sugar, one cup at a time, whisking slowly with electric mixer. Add milk, one tablespoon at a time, as needed until desired consistency is achieved. Glaze should be thick but pourable. Cover and set aside.
Once the Bundt cake has completely cooled, drizzle cream cheese glaze onto the top of the cake. Garnish with leftover cherry filling if desired. Serve and enjoy!