Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.

Roast the pitted cherries on a baking tray in the preheated oven for about 15 minutes until softened.

In a saucepan, melt the butter over low heat. Remove from heat and stir in granulated and brown sugars until combined.

Let the mixture cool slightly before whisking in eggs one at a time, followed by vanilla extract.

In another bowl, whisk together cocoa powder, flour, and salt. Gradually fold this dry mixture into the wet ingredients until just combined.

Gently fold in the roasted cherries and pour into the prepared baking pan.

Bake for 25-30 minutes or until a toothpick inserted comes out with moist crumbs.