Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper.
In a small saucepan, add a couple of inches of water and heat on medium.
Place a larger heatproof bowl over the small saucepan. Make sure the bowl is large enough that it does not touch the water at the bottom.
In the bowl, add the butter, oil and chocolate. Stir with a silicone spatula until the chocolate is melted and fully combined. Turn off the heat and remove the bowl from the saucepan.
Allow the mixture to cool slightly, then add the brown sugar and the eggs and mix well.
Add in the flour, cocoa powder, and sat. Mix well and give it a good stir for about one minute. Beat in the vanilla until combined.
Pour the batter into the baking pan and bake for 30 minutes. Remove and allow to cool completely. I recommend placing the brownies in the freezer to help speed cooling.
Slather the top of the brownies with the cherry jam. Set aside.
Whip the heavy cream, powdered sugar, and vanilla until it reaches medium peaks. Top the brownies with the whipped cream.
Top with the cherries, and shave the chocolate with a microplane or peeler over the brownies.
Cut into bars and serve immediately.
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