Preheat the oven to 350°F (180°C) or 160°C with a fan. Grease and line an 8×8 inch square baking pan with parchment paper.

Pit and quarter the cherries, reserving ½ cup for topping. Toss the rest with 1 tablespoon of sugar and let sit for 10 minutes to macerate.

In a microwave-safe bowl, melt the butter and dark chocolate together in 30-second bursts, stirring between each until smooth.

In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar for about 2 minutes until light and fluffy.

Add the melted chocolate mixture and vanilla extract to the egg mixture. Stir until combined.

Sift in the flour, cocoa powder, and salt. Fold gently until just mixed.

Lightly mash the macerated cherries with a fork, then fold them into the brownie batter.

Spread the batter evenly into the prepared pan. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter).

Let the brownies cool completely in the pan.

Whip the cream until soft peaks form. Spread the whipped cream over the cooled brownies. Top with reserved cherries and shaved milk chocolate.

Slice and serve chilled or at room temperature.