When making brownies, the quality of your cocoa powder makes all the difference. I swear by either Cacao Barry Extra Brute or Valrhona. If you love chocolate and spend money on bars of the good stuff, get yourself some quality cocoa powder. The fresh cherries (I prefer tart Balaton cherries) in this recipe give you a burst of juicy-jammy sweetness just like in a black forest cake, and the white chocolate stands in for the luscious cream.