1 cup Semisweet Chocolate Chips, or dark chocolate chips
8 ounces Heavy Cream
2 ounces Bourbon
Luxardo Cherries, or maraschino cherries, to finish
Heat your oven to 350°F and line a 9x9 square pan with parchment paper.
In a double boiler, melt the chocolate and butter until smooth.
Remove from the heat and then whisk in the cocoa powder, sugar, eggs and vanilla extract until smooth.
Mix in the flour and salt with a spoon and then the cherry liqueur.
Pour into your prepared pan and bake for 25-30 minutes or until the top of the brownies have a nice shiny crust.
Let cool for about 5 minutes and then using a skewer poke holes all over the brownies and brush the sweet vermouth onto the brownies.
Let cool completely.
While the brownies are cooling prepare the chocolate ganache.
Place the chocolate chips in a heat proof boil and bring the heavy cream to simmer in a small saucepan. Pour the heavy cream over the chocolate chips, let sit for about 30 seconds and stir until completely melted. Stir in the bourbon and let sit at room temperature to cool for about 30-45 minutes. While the ganache cools it will thicken up to a spreadable consistency.
Once both the ganache and brownies are cool, spread the ganache over the brownies. You can either do it will still in the pan or remove the brownies from the pan by lifting up the parchment paper.
Cut the brownies into 16 servings and top each square with a cherry.
Store brownies, covered at room temperature for about 2-3 days.