• Preheat the oven to 350°.

Cherry Sauce

• In a medium sized saucepan, add the cherries, lemon juice, sugar, and orange zest.
• Cook over medium heat for 5 minutes, stirring occasionally, and breaking up cherries with a fork or end of a whisk.
• Remove from heat and set aside to cool.

Brownies

• Prepare an 8x8 square baking tin with parchment paper hanging a little over the ends.
• In a medium bowl, sift together the flour, 1 cup of powdered sugar, cocoa powder, and salt together. Set aside.
• Melt butter in a microwave safe bowl for one minute, and an additional 15-30 seconds until just melted.
• In a large bowl, add sugar, and melted butter. Beat for 3 minutes or until the oil from the butter has incorporated into the sugar and the color has turned light yellow.
• Add one egg and beat on high for one minute.
• Add the remaining egg and egg yolk, and beat on high for 2 minutes.
• Next, add vanilla and beat for an additional 30 seconds.
• Add the dry ingredients and mix until just incorporated, there will be lumps.
• Gently fold in the chocolate chips.
• Pour brownie batter into the prepared baking dish.
• Spoon cherry mixture onto the brownie batter and swirl in gently with the tip of a knife.
• Bake for 37-40 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and let cool on a cooling rack.

Whipped Cream

• In a large bowl, beat heavy cream until it has thickened and soft peaks have begun to form.
• Add powdered sugar, vanilla and cocoa powder.
• Beat on high for an additional 1-2 minutes or until stiff peaks have formed and whipped cream holds its shape.
• Once cooled, dollop whipped cream on brownies and enjoy.