Bring cherries, juice and maple syrup (and Kirsch if using) to a boil. Reduce heat and simmer for 20-30 minutes, until cherries have burst and sauce has thickened.
For the Pancakes:
Heat a large skillet or griddle to medium heat and grease with butter or oil.
Whisk the flour, cocoa powder, salt, baking soda, and baking pwder together. Add the chocolate chips to dry ingredients and toss until the morsels are dusted with flour.
Combine the milk, yogurt, eggs, vanilla, and oil together.
Fold the wet ingredients into the dry ingredients until just incorporated.
Pour ¼ cup of the batter onto the heated skillet. Cook until bubbles start to form and then flip and cook for another 2 minutes.
To Serve the Pancakes:
Place 2-3 pancakes on a serving plate and top generously with the Cherry compote. Sift powdered sugar over the pancakes and sauce.
Notes
And a splash of Kirsch to the cherry compote, if you so desire, as that is traditional to Black Forest Cake.
If you don't have cherry juice, you can use pomegrante juice for the easy cherry compote.
All-purpose or gluten-free flour can be substituted easily for the whole wheat flour in this recipe.
If you don't have Greek yogurt, omit and use an additional ¼ cup milk.
Any variety of milk works in these chocolate pancakes.