Step 1: Roast the Cherries

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cherries with the granulated sugar and vanilla extract. Spread them in a single layer on the prepared baking sheet.
3. Roast for 15-20 minutes, or until the cherries are soft, caramelized, and slightly syrupy. Remove from the oven and let cool.

Step 2: Prepare the Brownie Batter

1. Lower the oven temperature to 350°F (175°C). Grease an 8×8-inch square baking pan and line it with parchment paper, leaving an overhang for easy removal.
2. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
3. Add the eggs and vanilla extract, whisking until fully incorporated.
4. Sift in the flour, cocoa powder, salt, and baking powder. Stir until just combined—do not overmix.
5. Fold in the dark chocolate chunks and half of the roasted cherries.

Step 3: Assemble and Bake

1. Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
2. Scatter the remaining roasted cherries on top, gently pressing them into the batter.
3. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.

Step 4: Cool and Serve

1. Let the brownies cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the brownies out of the pan.
2. Cut into squares and sprinkle with flaky sea salt or dust with powdered sugar, if desired.