Preheat the oven to 400°F. Line a baking sheet with parchment paper. Spread halved cherries over parchment paper, sprinkle with sugar, and bake for 10 minutes. Set aside as you prepare the brownies.

Reduce heat to 350°F. Spray a 9×9-inch baking dish with nonstick cooking spray. Set aside.

In a medium microwave-safe bowl, combine ½ cup chocolate chips and oil. Microwave in 15-second increments, stirring between, until chocolate is melted. Set aside.

To the bowl of a stand mixer fitted with the whisk attachment, add granulated sugar, brown sugar, eggs, and vanilla. Beat on high speed for 5-6 minutes, or until it has lightened in color and doubled in size, scraping down the sides as needed.

Turn the mixer to low and slowly pour in the melted chocolate mixture, mixing until just combined.

In a small bowl, whisk together flour, cocoa powder, and salt.

Add the flour mixture to the wet ingredients. Mix until just combined. Fold in the remaining ¾ cup of chocolate chips and half of the roasted cherries.

Pour the batter into the prepared baking dish.

Bake for 30-35 minutes, or until an inserted toothpick is removed with crumbs but no wet batter.

Top the brownies with the other half of the roasted cherries. Let brownies cool a bit before cutting.