5ouncessemisweet or bittersweet chocolate, chopped
2ouncesunsweetened chocolate, chopped
8Tablespoonsunsalted butter, cut into quarters
Preheat the oven to 450 degrees F. Spread the cherries on a small roasting pan and sprinkle with 2 Tablespoons of the sugar. Toss to combine. Roast for 10 minutes, or until the juices start oozing. Remove the pan from the oven and reduce the oven temperature to 350 degrees F.
Line a 9x9-inch or 8x8-inch (I prefer) baking pan with foil and lightly spray the foil with cooking spray. Alternatively, omit the foil and spray the pan with Baker's Joy (this is what I use, and I have clean release every time.)
In a heatproof bowl (I use my stand mixer bowl) set over a sauce pan of barely simmering water (or use a double boiler), melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until thoroughly incorporated. Set aside to cool.
In a separate medium mixing bowl, whisk together the eggs, remaining sugar, vanilla and salt until combined, about 15 seconds. Mix in the warm chocolate mixture until smooth. Add the flour and stir with a wooden spoon until just combined. Gently fold in the roasted cherries.
Pour the mixture into the prepared baking pan and spread evenly with a rubber spatula. Bake for about 35 minutes (for 9x9-inch pan) or 40-45 minutes (for 8x8-inch pan), or until a toothpick inserted in the center comes out clean, or just with a small amount of sticky crumbs. Allow to cool completely in the pan on a wire rack, at least 2 hours.
If you used the foil, remove the brownies from the pan using the foil and transfer to a cutting board. If you used the Baker's Joy instead, you can just cut the brownies while in the pan.