Brownies:

Preheat oven to 330° F / 165° C. Lightly butter an 8×8-inch square baking tin and line with parchment. Set aside.

Melt butter in a saucepan over medium heat, then stir in sugar, cocoa powder, and salt. Remove from heat and let cool slightly, about five minutes.

Scrape melted butter mixture into a large mixing bowl. Add the eggs and vanilla and whisk to combine.

Sift in the flour.

Fold dried cherries and chocolate chips into the batter, stirring until just combined. Pour into prepared tin. (Batter will be thick).

With damp fingertips or a flexible rubber spatula, press batter evenly across the surface of the tin.

Bake in preheated oven for 40-45 minutes, or until a toothpick comes out mostly clean.

Sit pan on a wire rack and allow brownies to cool completely, at least one hour.

Buttercream:

Add softened butter to a large mixing bowl or the bowl of a stand mixer and beat until light and fluffy, about two minutes.

Gradually beat icing sugar into the butter, mixing well after each addition.

Add 1-2 tablespoons whole milk, followed by gel food coloring and cherry flavoring. Taste and adjust the flavoring accordingly.

Assembly:

Spread cherry buttercream over cooled brownies. Sprinkle frosting with chocolate chips or colored sprinkles.

Cut brownie slab into sixteen squares.

Store cherry brownies in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week.