Preheat the oven to 350F, and spray a bundt pan well with baking spray.

In a large bowl, make the chocolate cake batter. Whisk together the flour, sugar, cocoa powder, baking powder, and baking soda. Mix in the milk, oil, and vanilla extract until a thick batter forms. Finally, stir in the vinegar and chocolate chips.

Next, prepare the cherry cake batter. In a small bowl, whisk together the flaxseed and water, and set aside to thicken. In a stand mixer, mix together the sugar, flour, baking powder, and baking soda. Add in the vegan butter, and mix together until mixture appears sandy and well combined.

In a large liquid measuring cup, combine the flaxseed mixture with the yogurt, oil, cherry syrup, cherry extract, and vanilla extract. Mix well.

With the mixer running on low, slowly drizzle the wet ingredients into the dry, until batter comes together. Finally, stir in the maraschino cherry pieces.

To create the striped effect in the cake, alternate spoonfuls of chocolate and cherry batter as you add them to the pan. Repeat until you have used all the cake batter.

Bake cherry chip bundt cake in preheated oven for 55-65 minutes, until a toothpick inserted in the center comes out with just a few crumbs.

Allow cake to partially cool in the pan, then turn out onto a cake stand or platter to finish cooling. You want to flip it out before the chocolate chips harden and stick to the pan.

When cake has cooled off completely, you can make the glaze. In a bowl, mix together the powdered sugar with the cherry extract and red food coloring. Add just enough milk for a thick glaze to form. Pour over the cake as desired, and serve!