Preheat your oven to 350°F (175°C), and grease a 9×13-inch baking pan with nonstick baking spray.

Place the chopped semisweet chocolate in a microwave-safe bowl, and microwave for 30 seconds at a time, stirring after each interval, until nearly smooth.

In a large mixing bowl, beat together the sugar and softened butter until light and fluffy. Mix in the eggs one at a time, followed by the melted chocolate.

In another bowl, combine the flour, cocoa powder, baking soda, and kosher salt.

Alternately add the dry ingredients and the buttermilk to the creamed mixture, starting and ending with the dry ingredients.

Microwave 1 cup of Coca-Cola until hot and gradually stir it into the batter until well combined.

Pour the batter into the prepared pan, and bake for 35-40 minutes or until a toothpick comes out clean.

In a saucepan, boil the remaining 12 oz. can of Coca-Cola. Remove it from heat and whisk in the butter, cocoa powder, and vanilla. Gradually mix in the powdered sugar until smooth.

Once the cake is baked, pour the glaze over the top while the cake is still warm. Let it cool completely.

Cut the cake into 15 pieces and top each slice with a maraschino cherry and white sprinkles for that festive touch!