• Preheat the oven to 325℉ (163℃)
• Line a 9" by 13" glass baking dish with parchment paper. Note 3 and Note 4
• Melt the butter in a microwave safe bowl in 10 second increments.
• In a large mixing bowl, add both the brown and white sugars and the melted butter. Beat with a hand mixer on medium-high for two minutes until fluffy and lighter in color.
• Add the eggs one at a time, incorporating after each addition. Beat for another two to three minutes on medium.
• In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
• With a spatula, fold the dry ingredients into the wet until thoroughly combined (make sure not to over mix.)
• Chop the dark chocolate bar into rough chunks and set aside.
• Chop the cherries (IF USING FROZEN, DO NOT LET THEM THAW FIRST). Note: Make sure when using frozen pitted cherries to chop them in half at least to make sure there are no pits.
• Fold the chocolate chunks and cherries into the batter until just distributed.
• Transfer the batter to glass baking dish.
• Bake for 45-47 minutes until the center is slightly wobbly but the edges are firm
• Note: Let the brownies cool fully before cutting.

Cherry Sauce (optional)

• Add the cherries, brown sugar, corn starch, and lemon juice to a medium saucepan.
• Bring to a low boil, and turn the heat to low. Smash the cherries with the back of your spoon to speed up the process.
• Cook on low stirring frequently for 10-15 minutes until the mixture thickens to a consistency similar to cherry pie filling.
• Strain the sauce through a mesh sieve to remove the cherry skins.
• Transfer the sauce to a squeeze bottle or a small bowl, and cool it in the fridge for 30 minutes before drizzling on the brownies.