• Preheat the oven to 350° F and line an 8×8 inch pan with parchment paper or spray with nonstick baking spray.
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  In a microwave safe bowl combine the 1/2 cup butter and 6 oz chocolate. Microwave for 30 seconds at a time stirring in between until the chocolate is completely melted.
• Add in the 1 cup sugar, 3 eggs, and tsp of vanilla extract. Mix well with a whisk.
• Switch to a spatula and add in the 1/2 cup flour, 1/4 cup cocoa powder, and 1/2 tsp kosher salt. Mix until combined.
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  Add the cherries to the batter and mix lightly.
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  Pour the batter into the lined baking pan and bake for 33-35 minutes. Cool the brownies completely at room temperature or refrigerate them for 1 hour to cool.

Make the whipped cream topping

• In the bowl of an electric mixer (either a hand mixer or stand mixer) fitted with the whisk attachment, add the 1 cup heavy cream, 3 tbsp powdered sugar and ⅛ tsp cream of tartar.
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  Whip on medium-high speed until stiff peaks form- this could be as quick as 2 minutes or up to 5 minutes depending on the strength of your mixer. A stiff peak is when you can turn the whisk attachment over and the peak will hold its shape. Make sure not to overmix or it can curdle. This can happen fast so make sure to watch it!
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  Shave a larger piece of chocolate with a vegetable peeler to make the chocolate shavings.
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  Slather the whipped cream on top of the brownies when cool and top with chocolate shavings and fresh cherries.