Step 1: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting, and lightly grease the exposed parts.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until well combined and smooth.
Step 3: Add the eggs one at a time, whisking well after each addition until the mixture is light and fluffy. Stir in the vanilla extract, almond extract, and cherry extract (if using).
Step 4: In a separate medium bowl, whisk together the cocoa powder, all-purpose flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix the batter.
Step 6: Gently fold in the chocolate chips and the pitted tart cherries. If using cherry liqueur, add it with the cherries.
Step 7: Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set.
Step 8: Remove the brownies from the oven and let them cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial for achieving a fudgy texture and clean cuts.
Step 9: Once cooled, cut into squares and serve. These brownies are delicious on their own or with a dollop of whipped cream.