Pre-heat the oven to 180 degrees C, I use an electric fan assisted oven, please adjust according to your own oven.
Line a 20cm shallow square baking tray with parchment paper.
Break up the chocolate and place it into a large glass mixing blow, cut the butter into cubes and add that to the bowl.
Place the bowl over a saucepan of gently simmering water, make sure the water isn't touching the bowl. Melt the chocolate and butter, stir it occasionally. Once the chocolate and butter has melted take it off the saucepan and leave to cool for about 5 minutes.
Beat the eggs and vanilla in another bowl, until they are combined.
Now whisk the sugar into the chocolate using an electric mixer, slowly add the eggs, beat until you have a smooth consistency.
Sift the flour into the batter, then fold it in with a spatula until the flour is incorporated into the batter.
Add the cherries and 2 tablespoons of the kirsch from the jar into the batter and mix again using the spatula.
Pour the mixture into the baking tray, place the tray on the middle shelf in the oven and bake for 20 to 25 minutes. Give the tray a gently little shake, there should be a little wobble in the middle.
Leave the brownies to cool in the tray for 3 minutes then lift them out and leave to cool on a cooling tray, remove the paper after 5 minutes.
Use a sharp knife to cut the brownies into 16 pieces.
Sift a little icing sugar over the cooled brownies to serve.
Serve warm with ice cream.