Put the pitted cherries and 2 tablespoons of the sugar in a small pan and toss well to combine.
Roast the cherries in a preheated oven at 230°C – 450°F for 10 minutes, or until they begin to release their juices.
Remove the pan from the oven and reduce the temperature to 175°C – 350°F.
Line a 23x 23cm – 9x9 inch baking pan with baking paper. To make sure the baking paper covers the full area of the pan, wet it completely and squeeze the water out. This way, it will become pliable and easier to work with.
In a double boiler, melt the chocolate and butter until smooth. Whisk in the cocoa powder and mix until smooth. Set aside to cool down.
In a bowl, combine the eggs, the remaining sugar, vanilla and salt and whisk until well combined.
Add the warm chocolate mixture and stir until incorporated.
Then add the flour with a wooden spoon until just combined.
Gently fold in the roasted cherries.
Pour the mixture into the prepared pan and spread it with a spatula to make an even layer.
Bake until slightly puffed and a toothpick inserted in the centre comes out with a small amount of sticky crumbs clinging to it (this will take approximately 35 minutes). Let the brownies cool down completely inside the pan (this will take about 2 hours).
Remove the brownies from the pan and cut into squares as desired.