Cherry Sauce

1. In a small saucepan, combine the cherries, sugar, cornstarch and water. Heat over medium heat until the mixture simmers and the sugar dissolves completely. The cherries will release a lot of juice. Simmer for 3–5 minutes, stirring occasionally, until thickened (it will thicken more as it cools).
2. Remove from heat and stir in the almond extract. Let cool slightly, then transfer to the refrigerator until ready to use. The mixture should be at least room temperature before adding to the brownies.

Brownies

1. Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish. For easy removal, line it with parchment paper, leaving some overhang on the sides.
2. Make the cheesecake layer. In a medium bowl, beat the cream cheese until smooth. Add sugar, vanilla extract, and egg, beating until fully combined. Set aside.
3. Make the brownie layer. In a small saucepan, melt the butter and chopped chocolate over medium-low heat, stirring until smooth. Remove from heat and vigorously whisk in the cocoa powder.
4. In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until combined.
5. Stir the melted chocolate mixture into the sugar-egg mixture.
6. Mix in the salt, then gently fold in the flour until just incorporated. Reserve 1/2 cup (120 ml) of batter for the topping.
7. Assemble the brownies. Spread the brownie batter (minus the reserved 1/2 cup) evenly into the prepared pan. Pour the cheesecake mixture over the brownie batter and spread into an even layer. Drop the reserved brownie batter in rough vertical lines across the cheesecake layer. Spoon the cherry mixture between the brownie batter lines. Use a skewer or knife to swirl horizontally for a marbled effect.
8. Bake. Bake for 35-40 minutes, or until edges are set and the center has a slight jiggle.
9. Let the brownies cool completely in the pan, then refrigerate for 1-2 hours before slicing.