• Preheat the oven to 350°F. Lightly grease a 9 x 13" pan or line your greased pan with parchment paper, and grease the parchment for easy removal from pan and cutting brownies easily.

Brownies:

• Microwave butter until butter is melted, about 30 to 60 seconds. Add in the sugar, stirring until the mixture is smooth-like.
• Stir in the cocoa, salt, baking powder and extract and mix until incorporated.
• Whisk in the eggs one at a time, mixing in between each addition. Add flour, stirring until smooth.
• Fold in the chocolate chips.

Cheesecake:

• Beat the cream cheese so there are no lumps remaining and smooth. Mix in the sugar and flour, heavy cream and eggs.

Cherries:

• 1 can of cherry pie filling, opened and ready to spoon.

Assembly:

• Spoon half the brownie batter into the prepared pan, then top with the cheesecake batter.
• Spoon 2/3rds of the cherries on top of the cheesecake layer in dollops, keeping the cheesecake exposed in spots.
• Dollop the remaining brownie batter onto the cheesecake mixture along with the remainder of the cherries, swirling them all together, using the tip of a knife.
• Bake the brownies for 45 to 50 minutes, until a tester inserted into the center comes out clean, and the edges are set or until it doesn't jiggle anymore.
• Remove them from the oven, and loosen the edges with a knife.
• Cool completely at room temperature, then refrigerate so they can continue setting up, preferably overnight, then cut into squares. (We couldn't wait, so after you are done taste testing, put them in the fridge.) So good!
• Microwave for 10-15 seconds for extra indulgent chocolate flavor!