Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon and salt. Set aside.
In a small saucepan, combine butter, Cheerwine and unsweetened cocoa. Heat to a boil, stirring occasionally. Stir into flour mixture, blending just until moistened.
In a small bowl, whisk together Eggland's Best eggs, buttermilk and vanilla. Add gradually to flour mixture, whisking continuously.
Bour into baking pan. Bake 27-30 minutes or until a toothpick inserted in center comes out clean.
Cheerwine Frosting
About 10 minutes before cake is done, add powdered sugar to a large mixing bowl. In a small saucepan, heat butter, cocoa and Cheerwine to a boil. Pour over powdered sugar, and whisk well. Spread carefully over hot cake. (May be thick, but will start to soften from the hot cake and spread more easily.)
Notes
Serve topped with a spoonful or two of cherry pie filling or a big scoop of vanilla ice cream.