Preheat oven to 350.

Grease a 8x8-inch baking pan with cooking spray and set aside.

Sift together the flour and salt; set aside.

Place the butter and chopped chocolate in a saucepan and melt over low heat, stirring frequently, until melted and smooth.

Remove from heat and stir the sugar into the chocolate mixture; let cool for 3 minutes.

Pour the chocolate mixture into your mixer's bowl and beat in the eggs, one at a time.

Stir in the flour mixture with a wooden spoon.

Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Cool in pan on wire rack.

When cool, prick with a fork all over the surface and sprinkle with cherry liquer.

Combine cherries and sugar in a frying pan and cook over medium heat for 5 minutes, or until softened.

Remove and completely cool.

Beat cream in a mixing bowl until it slightly thickens.

Add vanilla; continue to mix.

Gradually add in powdered sugar; beat until stiff peaks form.

Fold in completely cooled cherries. Do not stir.

Spread prepared cream on top of brownie cake using an offset spatula.

Cut into bars and add a fresh cherry on top of each bar.

Serve.