Preheat oven to 350 degrees. Brew one cup espresso and reserve.
Grease a ten inch metal bundt pan with coconut oil.
In a medium glass mixing bowl, stir together three eggs, one cup espresso, one cup spiced cherry preserves and one half cup coconut oil.
In a large glass mixing bowl mix together one cup coconut flour, once cup brown rice flour, one cup cane sugar, one half cup arrowroot, one half cup cacao powder, one tablespoon baking powder and one teaspoon salt. Fold wet ingredients in to dry ingredients, stir well and add one half cup cacao chips. Pour the batter into the bundt pan and bake for sixty minutes. Remove the bundt cake from the oven and let cool for fifteen minutes.
Add one cup spiced cherry preserves to a small metal saucepan. Stir in two tablespoons cherry brandy and one tablespoon wild star thistle honey over medium low heat for three minutes.
Invert the bundt pan onto an oven proof plate. Drizzle glaze over bundt cake and place in oven for glaze to set for three minutes. Remove the bundt cake from the oven and serve warm.