Preheat oven to 350˚F. Spray 24 small ramekins with cooking spray. You can also use 2 12-cup muffin pans. Spray each cup well with cooking spray.

Place zucchini on top of several thicknesses of paper toweling. Roll grated zucchini in paper towels and pat firmly soak up excess moisture from zucchini. Transfer to a small bowl and set aside.

Whisk together flour, baking soda and salt in a medium size bowl. Sift in cocoa powder (I just pour my cocoa in a fine sieve and stir till it's all sifted through) and whisk again till combined.

Combine ¾ cup of the chocolate chips and the rough chopped cherries in a medium size bowl. Reserve the remaining ¼ cup chips. Add 2 tablespoons of the flour/cocoa mixture to chips/cherries in bowl and toss with your fingers to coat everything and to break up any clumps of cherries. The flour will also help prevent chips and cherries from sinking to the bottom of the cakes. Set aside. In a medium-large bowl, whisk together oil, eggs and brown sugar. Add buttermilk and vanilla and whisk again. Add zucchini and stir to combine.

 Add the flour/cocoa mixture to the wet ingredients and stir just till flour disappears. Add chocolate chips and cherries. Stir just to combine.

Divide batter between ramekins (or muffin cups), filling ¾ full. Do not fill any higher. If you have leftover batter, just make one or more extra cakes. Place in oven and bake for 10 minutes. Remove and sprinkle each pan with ½ teaspoon raw sugar and 2 teaspoons of the reserved chocolate chips. Return to oven and bake for another 15-20 minutes or until a toothpick inserted into center comes out clean. Cakes made in muffin cups may take a bit longer.

If desired, sprinkle finished cakes with a bit more sugar and a few more chips while hot.