Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper.

Melt butter in a bowl. Add sugar, eggs, and vanilla. Whisk until smooth and combined.

Stir in cocoa powder, flour, and salt. Mix gently until fully combined and no lumps remain.

In a separate bowl, beat cream cheese, sugar, egg, and vanilla until creamy and smooth.

Pour half of the brownie batter into the prepared pan. Spread evenly with a spatula.

Spoon the cheesecake mixture over brownie batter. Spread gently to cover brownie layer.

Add remaining brownie batter in spoonfuls on top. Use a knife to swirl layers lightly.

Scatter halved fresh cherries evenly over the top of the batter before baking.

Bake in preheated oven for 30–35 minutes. Insert toothpick to check; it should come out mostly clean.

Let brownies cool completely in the pan. Chill in fridge for 20 minutes for easier slicing.

Remove from pan and slice into squares. Serve as a delicious dessert with chocolate drizzle if desired.