Preheat oven to 350 degrees and grease a 12 cup bundt pan with non-stick baking spray with flour. Set aside.
Add the cake mix, chocolate pudding mix, greek yogurt, oil and eggs to a large mixing bowl. Whisk until the cake batter is smooth and well combined.
Spoon half of the batter into the bottom of the prepared bundt pan and form a well in the middle by pushing the cake batter from the middle up both sides of the bundt pan.
Quickly spoon the cherry pie filling into the well that was just created. Using a spoon or spatula, spread it out in the well being careful to not let it touch the pan.
Pour the remaining cake batter on top of the pie filling and carefully spread it across the top to seal the sides of your cake to prevent the pie filling from leaking out.
Place in the preheated oven and bake for 45-50 minutes.
Remove from the oven and allow the cake to cool for 10 minutes. Place a cooling rack or serving plate on top of the bundt pan and turn the cake out onto the cooling rack to cool completely.
Add the chocolate chips and heavy cream to a microwave-safe bowl. Place in the microwave and microwave for 30-second intervals and stir after each interval. Repeat until the ganache is smooth and creamy.
Pour the ganache over the cake and allow it to set.
Once cooled, top with whipped cream, chocolate shavings, and maraschino cherries.