Brownies:

Preheat oven to 330° F / 165° C. Lightly butter an 8×8-inch / 20×20-centimeter square baking tin, line with parchment, and set aside.

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

Transfer butter-sugar-cocoa mixture to a large mixing bowl.

Add eggs and vanilla to butter-sugar-cocoa mixture, and stir to combine.

Stir in flour.

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

Using damp fingers or a spatula, press batter evenly into the tin.

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

Transfer brownies to a wire rack and allow 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, combining well after each addition.

Beat in 1-2 tablespoons milk or half and half (just enough to smooth the frosting, but not enough to make it too thin**), followed by gel food coloring and cherry flavoring. Taste your buttercream and adjust the flavoring accordingly.

Assembly:

When brownies are completely cool, spread with a generous layer of cherry buttercream. Sprinkle frosting with chocolate chips or colored sprinkles, if desired.

Cut brownie slab into sixteen squares. Store brownies in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week.