Line an 8x8-inch pan with parchment paper, move the oven rack to the center position, and preheat to 320 degrees F (160°C).

Add the dried cherries, cherry liqueur, and water to a small pot and bring the mixture to a boil. Continue boiling, making sure all the cherries are submerged until it no longer smells like alcohol. Turn off the heat and let the cherries cool to room temperature.

Sift the cocoa powder, flour, baking powder, and salt together into a bowl and whisk them together until they're evenly combined.

Add the butter and dark chocolate to a microwave safe bowl and microwave at 300 watts for one and a half minutes, or until the butter is fully melted, and the chocolate is partially melted. Do not let the mixture boil. Whisk the mixture together until the chocolate melts.

Whisk the eggs into the chocolate mixture until uniform.

Add the sugar and vanilla extract to the chocolate mixture, and whisk until smooth.

Pour the chocolate mixture into the flour mixture along with the cherries and any remaining liquid in the pot, and fold the mixture together until uniform.

Dump the brownie batter into the prepared pan, level off the top, and bake for 20-25, minutes. The shorter the time, the fudgier the brownies will be. A toothpick inserted into the center should come out with a layer of batter the texture of peanut butter.

When the brownies are done, put the pan on a cooling rack, and use the parchment paper to remove the brownies from the pan. Let the brownies cool completely before cutting them.