Preheat oven to 350° F. Spray and parchment an 8-in square baking dish and set aside.
Melt the chocolate and butter together over a double-boiler, stirring frequently. Set aside and allow to cool slightly.
In a mixer bowl fitted with the paddle attachment, beat eggs and sugar until pale yellow and frothy. Carefully pour chocolate mixture into egg mixture, beating until fully combined. Mix in vanilla extract. In a medium bowl, whisk together dry ingredients. Fold dry into wet, in three increments.
Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly.
For the Cherry Topping
Place all of the ingredients into a small saucepan. Heat ingredients over medium heat, stirring frequently, until thickened and syrupy. Allow to cool slightly.
Poke holes with a knife or toothpick into the cooled, but slightly warm brownies. Pour cherry syrup over the brownies and spread as needed.
Store brownies in an airtight container in the refrigerator for up to 1 week.
You can melt together chocolate and butter in microwave safe dish, but keep a mindful eye not to overheat or burn the chocolate.
Make sure your baking powder and cornstarch are fresh.