Prepare cake batter by mixing together cake mix, eggs, water and cooking oil until well blended—about 1 minute on low with a hand mixer. Pour batter into a bundt pan coated with baking spray or grease and sprinkle lightly with flour. Bake at 350˚for 25-35 minutes. Cook time varies by pan so when the top of the cake starts to firm up, insert a toothpick into the middle of the cake, AS SOON AS it comes out clean, remove the cake. Be sure not to overcook or cake will become dry. It will be nice and moist if you cook it just until it sets! Remove from oven and let cool for at least 10 minutes.
While cake is baking, add chocolate chips to a large glass bowl and microwave for 1 minute. Remove from microwave and stir until chips are evenly melted. Microwave for a couple more 15-second increments, stirring in between until chocolate it completely melted and smooth.
Add heavy cream to melted chocolate and stir. If the cream is cold, you'll need to reheat the chocolate with the cream to melt it again. Microwave in 15-second increments, stirring in between until chocolate is smooth and now creamy. Set aside.
Return to the bundt cake and while it's still in the pan, poke holes close together, along the middle of the cake, forming a circle.
Fill a piping bag or plastic sandwich bag (with corner cut) with vanilla pudding. Squeeze pudding into the poked holes in the cake until full.
Loosen edge of the cake from bundt pan with a small spatula. Place a cake plate upside down on the bundt pan, then gently flip the cake onto the plate.
Next, pour the chocolate ganache over the top of the cake to that it drips down the sides and middle evenly. (Make sure the cake has cooled or the chocolate may melt and become too thin)
Add 8 dollops of whipped cream to the top of the cake, spaced evenly apart. (Going from top to bottom, side to side helps space them.)
Finally add maraschino cherries on top of each dollop of whipped cream. (Blot cherries to remove extra juice first)