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Preheat oven to 350F. Grease and flour bundt pan.
In a large bowl of a standup mixer with a paddle attachment blend butter and sugar together for 2 min. on medium speed until light and fluffy. Add eggs, vanilla extract and Kirsch and blend. Mix flour with the salt and baking soda and add to the mixture. Mix in the sour cream. Beat for 2 min. scraping down the bowl often.
Pour the ½ the batter into the prepared cake pan. Place the cherry pie filling into the middle of the batter creating a ring completely around the bundt pan but staying in the center of the batter. Place the remaining batter on top and smooth out slightly. Bake for 45-55 min. until done. Using a cake tester if possible.
Cool in pan and then invert onto a cooling rack to glaze.
Place all the glaze ingredients in a small pan and heat until the sugar is dissolved and the butter is melted. Remove from heat and brush onto cake. Let cake rest between coats to absorb some of the glaze.
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