Step 1

Combine the frozen cherries, sugar, cornstarch, Kirsch, and water in a medium-sized saucepan. Cook on medium heat until the cherries give off liquid. Reduce to low heat and continue to simmer until the cherries are soft and the mixture has thickened.

Step 2

Remove the saucepan from the heat and mash the cherries with a wire masher (it’s okay to have some solid cherry pieces). Transfer the cherry mixture to a small bowl and place it in the refrigerator to cool while you make the brownie batter.

Step 3

Preheat oven to 350°F. line a 9 x 9“ baking pan with parchment paper long enough to hang over the sides for easy removal after baking, set aside.

Step 4

Place butter in a large microwave safe mixing bowl, melt completely by microwaving in 30-60 second bursts until completely melted.

Step 5

Add sugar, cocoa, vanilla and eggs. Whisk to combine well.

Step 6

Add the flour, cocoa powder, salt and chocolate chips.

Step 7

Whisk until completely combined, but do not over mix.

Step 8

Pour/scoop into the prepared baking dish.

Step 9

Dollop 1 1/2 cups of the cherry mixture onto the brownie batter and cut or swirl it through the batter using a knife.

Step 10

Place the pan in the oven and bake for 45 minutes. Check the brownies after 20 minutes, and if the tops are getting too dark, place a sheet of aluminum foil over the pan for the remainder of the baking time.

Step 11

When the brownies are done baking, remove the pan from the oven, let it cool on a wire rack for 10 minutes, and then place it in the refrigerator to chill for 1 hour.

Step 12

Meanwhile: In the bowl of a stand mixer with the whisk attachment, combine the cream cheese with 1/2 cup of heavy cream and mix on low to combine. Slowly add the remaining heavy cream and the powdered sugar and beat on low speed for two minutes until smooth. Increase the speed to high and continue beating for one more minute until the mixture holds soft peaks.

Step 13

Remove the chilled brownies from the pan (using the parchment paper handles for easy removal) and cut them into 12 equal squares.

Step 14

Top each brownie with a dollop of the whipped cream and the reserved cherry mixture.

Step 15

Serve and enjoy.