Preheat the oven to 350℉/177℃ and line an 8x8-inch baking pan with parchment paper slings (or grease the pan).
Sift together the all purpose flour and cocoa powder into a bowl.
1 cup all-purpose flour, ⅔ cup dutch processed cocoa powder
In a large bowl, add the melted butter, vegetable oil, white and brown sugars to the bowl and whisk (or use a hand mixer) to fully combine.
¾ cup unsalted butter, 2 tablespoons vegetable oil, 1 cup granulated sugar, ¾ cup light brown sugar
Add the salt and whisk in one egg at time to combine. Then, whisk vigorously for three minutes.
½ teaspoon kosher salt, 3 large eggs
Add the sifted flour and cocoa powder to the liquid mixture and use a rubber spatula to fold it in until almost no flour remains.
Add the semi-sweet chocolate and chopped cherries and fold it in until evenly dispersed, then pour into the prepared pan.
4 oz semi-sweet chocolate, 1 cup pitted sweet cherries
Bake in the center rack for 40-50 minutes. The center should look slightly jiggly and the edges will be set. If the center looks sloshy, continue baking.
Remove to a wire rack to cool, then remove the brownies with the parchment paper and cut on a cutting board.