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Black Forest Cake Brownies

1 (16 1/2 oz.) can dark, sweet pitted cherries in heavy syrup, drained
3 tbsp. cherry brandy
1 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter or margarine, softened
1 c. sugar
2 eggs
3 oz. unsweetened chocolate, melted & cooled.

In medium bowl, stir the cherries and 2 tablespoons of the cherry brandy, let stand 30 minutes, stirring occasionally. Preheat oven to 350 degrees. Grease bottom and sides of a 9" square baking pan. In small bowl, stir together flour, baking powder and salt. In a large bowl, beat butter until creamy. Add sugar and continue beating until the mixture is light and fluffy. Mix in eggs, one at a time, beating well after each addition. Beat in melted chocolate until blended. Beat in flour mixture, just until combined. Stir in cherry brandy. Scrape batter in prepared pan, spread evenly. Bake 30 to 35 minutes or until cake tester comes out clean. Remove pan to wire rack, cool completely.
Cut into 16 bars

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