Black Forest Brownies

For the brownies:

Preheat oven to 350 F. Grease an 8×8-inch baking pan with cooking spray and set aside.

In a medium sized bowl sift together the flour and salt; set aside.

Place the butter and chopped chocolate in a saucepan and melt over low heat, stirring frequently, until melted and smooth. Remove from heat and stir the sugar into the chocolate mixture. Set pan aside and let it cool for 3 minutes.

Pour the chocolate mixture into the bowl of your stand mixer then beat in the eggs, one at a time. Stir in the flour mixture with a wooden spoon. Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool brownies in the pan set on a wire rack.

When cool, prick a fork all over the surface and sprinkle with cherry liqueur. Set aside.

For the cherries:

Combine cherries and sugar in a frying pan and cook over medium heat for 5 minutes, or until softened. Remove pan from oven and completely cool.

For the whipped cream:

Beat cream in a mixing bowl until it slightly thickens. Add vanilla; continue to mix. Gradually add the powdered sugar; beat until stiff peaks form. Fold in the completely cooled cherries. Make sure that you fold it and do not stir.

Spread prepared cream on top of the brownie cake using an offset spatula. Cut into bars and add a fresh cherry on top of each bar. Serve.