Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan thoroughly or line it with parchment paper for easier removal.

Prepare the brownie base by combining the melted butter, granulated sugar, flour, cocoa powder, vanilla extract, baking powder, and eggs in a large mixing bowl. Whisk or beat until the batter is smooth and well-blended with no streaks of flour remaining.

Pour the brownie batter into the prepared pan and spread evenly using a spatula.

Make the cheesecake layer by mixing the softened cream cheese, ⅓ cup of sugar, and one egg in a separate bowl until smooth and creamy.

Incorporate the cherries by gently folding them into the cheesecake mixture. If using fresh cherries, ensure they are pitted and halved. If using canned, use only the fruit, discarding the syrup or gel.

Spoon the cheesecake mixture over the brownie batter in dollops. Using a butter knife, gently swirl the cheesecake mixture into the brownie base to create a marbled effect. Do not overmix.

Bake for 35–45 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. The edges should be set, and the center may appear slightly jiggly but will firm up as it cools.

Cool the brownies in the pan on a wire rack. Once cooled completely, refrigerate for at least 1 hour before slicing to achieve clean layers and neater cuts.