Here is the recipe I have used and had to find again, I hope this is also the one you are looking for.

Decadent Chocolate Cherry Fruitcake

1 pkg. Pillsbury Nut Quick Bread mix
1 cup pecans -- coarsely chopped
1 jar maraschino cherries -- (10 oz) drained and cut in half
3/4 cup miniature semi-sweet chocolate chips
3/4 cup water
1/4 cup kirsch -- (cherry liquor) or 2 tsp almond extract plus 1/4cup water
1 tbsp. oil
1 egg

Glaze
1/4 cup miniature semi sweet chocolate chips
2 tsp. oil

Heat over to 350 degrees. Grease and flour bottom of 8 x 4 or 9 x 5 inch loaf pan. In large bowl, combine all fruitcake ingredients. Stir by hand until mix is moistened.

Pour into prepared pan. Bake at 350 for 65-80 min for 8 x 4 pan, 60-70 min. for 9 x 5 pan until toothpick inserted in center comes out clean. Cool 15 min. and remove from pan. Cool completely.

In small pan over low heat, melt chocolate chips and oil, stirring until smooth. Drizzle over fruitcake. Allow glaze to set in refrigerator. Wrap well in plastic wrap or foil and store in refrigerator up to w weeks or freeze up to 3 months. For optimum flavor, refrigerator at least 24 hours before serving. 16 servings.