Choc Cherry Brownies

Butter and line an 18 x 28 cm slab tin or similar. Reserve 24 cherries on stems for garnish, pit the remainder*, cut in half and macerate in port. Melt 40g chocolate with 2 teaspoons butter in the Microwave on Medium for 1 minute, stir until smooth and allow to cool, mixing occasionally to make Ganache. Melt remaining chocolate and butter in a large glass bowl in the Microwave on Medium for 2 minutes, stirring occasionally, until smooth. Whisk in sugar, vanilla and eggs until smooth. Fold in flour and port drained from cherries. Pour into slab tin and sprinkle with drained cherries. Bake at 180°C for 25-30 minutes until just set. Allow to cool in the tin before turning out and cutting into 24 squares. Spoon a small dollop of ganache onto each brownie square and use to position a cherry on top. Serve dusted with icing sugar.