Brownie Layer

1. Preheat your oven to 350 degrees Fahrenheit. Line a 13 x 9 inch baking pan with aluminum foil and spray with cooking spray.

2. In a large bowl, combine the sugar, melted butter, and water. Stir in the eggs and vanilla until well blended.

3. In a separate bowl, whisk together the flour, cocoa, baking powder, and salt.

4. Gradually stir the dry flour mixture into the sugar mixture until fully combined. Then gently fold in the chocolate chips.

5. Pour the batter into the prepared baking pan and spread it out evenly.

6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Remove from oven and allow the brownies to cool completely in the pan.

Cherry Buttercream Icing

1. Drain the maraschino cherries and reserve the cherry juice. Finely chop the cherries.

2. In a mixing bowl, cream together the softened butter, powdered sugar, half‑and‑half (or milk), reserved cherry juice, and almond extract until smooth and fluffy.

3. Fold in the chopped cherries gently using a spatula.

4. Spread the cherry buttercream evenly over the cooled brownie layer.

5. Place the pan in the refrigerator and chill for at least 30 minutes to let the icing firm up slightly.

Chocolate Ganache

1. In a small microwave‑safe bowl, combine the chocolate chips and butter. Microwave uncovered for 30 seconds. Stir and then continue microwaving in 15‑second increments, stirring after each, until the mixture is smooth and glossy.

2. Pour the warm ganache over the chilled cherry buttercream layer and spread evenly.

3. Allow the ganache to set — you may chill again briefly if you prefer a firmer topping — then cut into squares and serve.