Ingredients

• Nonstick cooking spray, for spraying the pan and parchment
• 3 cups all-purpose flour
• 1/2 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups (4 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups extra-dark chocolate chips
• 1 1/2 cups chopped fresh cherries (or substitute frozen or drained jarred)
• Chocolate Ganache, recipe follows
• 6 ounces dark chocolate chips
• 2/3 cup heavy cream

Instructions

1. Special equipment: a 26-by-18-by-1-inch baking sheet
2. Preheat the oven to 350 degrees F. Spray a 26-by-18-by-1-inch baking sheet with nonstick spray and line with parchment paper, leaving a 1-inch overhang over the sides. Spray the parchment with nonstick spray.
3. In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside.
4. In a stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs 1 at a time, then the vanilla extract until completely incorporated. Add the flour mixture a cup at a time and beat until combined.
5. Remove the bowl from the stand and use a rubber spatula to fold in the chocolate chips and cherries. Press the dough evenly into the prepared pan and bake until cooked through, about 30 minutes. Cool on a rack to room temperature, about 20 minutes.
6. Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars.
7. Put the chocolate chips in a medium bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edge of the pan, about 3 minutes. Pour the heavy cream over the chocolate and stir until completely melted and smooth.