Step 1

Heat oven to 350°F. Line an 8×8-inch square baking pan with a parchment paper sling**. Spray parchment with cooking spray.

Step 2

In a small saucepan over medium heat, melt butter, cocoa powder and chopped chocolate, stirring constantly, 4 to 5 minutes until melted and smooth. Remove from heat; set aside to cool.

Step 3

In a large bowl using a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat sugars and eggs together on medium-high speed 3 to 4 minutes until mixture is pale and thickened. Gently stir in vanilla, then cooled butter-chocolate mixture. Fold in flour and salt until just combined.

Step 4

Gently fold in chopped cherries and chocolate chips until just combined. Pour batter into prepared baking pan.

Step 5

Bake 35 to 40 minutes or until a toothpick inserted near center of brownies comes out clean or with moist crumbs clinging (do not overbake). Cool brownies in pan on a cooling rack completely, about 1 hour.

Step 6

Remove brownies from baking pan using parchment sling (run a butter knife along edges of brownies before removing, if needed). Use a sharp serrated knife to gently saw brownies into rows, 4×4, to make 16 total squares.

Step 7

In a medium bowl, beat heavy cream with a hand mixer on medium-high speed 3 to 4 minutes until stiff peaks form. Spoon a generous dollop of whipped cream on top of each brownie just before serving, if desired. Garnish with more grated chocolate and a cherry, if desired.