Preheat your oven to 350°F (175°C) and line a 9x9 metal baking pan with parchment paper.

Pit and cut the fresh cherries, patting them dry to avoid extra moisture.

Melt dark chocolate and unsalted butter in a heavy-bottomed saucepan over low heat, stirring continuously for 5-7 minutes.

Remove from heat, stir in granulated and brown sugars until fully incorporated.

Allow to cool slightly, then whisk in the eggs one at a time followed by vanilla extract.

Sift together flour, cocoa powder, and salt, then fold into the wet ingredients until just combined.

Gently fold in the dried cherries into the brownie batter until evenly distributed.

Spread the batter into the prepared pan and bake for 28-32 minutes.

Cool in the pan for 15 minutes, then lift out using parchment overhang and slice into squares.