Instructions: Position a rack in the center of the oven. Heat the oven to 350 degrees.

Lightly butter and flour a 9-inch square cake pan.

Heat the butter in a small saucepan over low heat. Remove the pan from the heat and stir in the chocolate. Let stand for 1 minute and then whisk until smooth. Cool for about 10 minutes until tepid.

Sift the cup of flour, the baking soda and salt together through a wire strainer into a large bowl.

Whisk the sugar into the chocolate mixture. Whisk in the eggs, one at a time. Beat in the vanilla and almond extracts. Using a wooden spoon, stir in the flour, mixing just until blended.

Toss the cherries with the remaining tablespoon of flour and add to the batter along with the almonds. Fold gently until just combined. Turn the mixture into the prepared pan.

Bake for 35 to 40 minutes until a toothpick inserted into the center comes out with a moist crumb. Allow the brownies to cool on a wire rack before cutting into squares.

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