Set up a double boiler to melt the butter and chocolate together. Stir the chocolate and butter until melted and then set to the side to cool
Preheat oven to 350 degrees
Line an 8-inch baking pan with non-stick parchment paper
Beat the eggs and sugar together until smooth and almost meringue-like
Combine with the cooled chocolate and beat until well combined.
Sift in the flour and baking powder along with the cocoa powder and salt.
Drain the cherries, holding the liquid for later.
Fold cherries into the batter
Pour batter into the pan and make sure you push it into the corners and spread it evenly.
Bake for 25 to 30 minutes
Notes
Optional - poke the top of the cherries with a fork and drizzle the cherry bourbon liquid over the top.Let the brownies rest for a few hour before serving.