Beat butter and sugars in med bowl until fluffy. Beat in eggs. Mix in combined flour, cocoa, baking soda and salt alternately with apple sauce, beginning and ending with dry ingredients. Stir in walnuts; stir in glace cherry halves, chopped pineapple and orange peel. Pour batter into greased and floured 12 cup fluted cake pan. Bake in preheated 350F oven until cake springs back when touched, about 1 hour. Cool cake in pan on rack 10 minutes; invert onto rack and cool completely.
Place cake on serving plate. Drizzle top of cake with melted chocolate; garnish with glace cherries, pineapple and orange peel.
Makes 16 to 20 servings.
Cajun Country -- New Iberia, Louisiana