Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easier removal of the brownies.

In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.

Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Sift in the flour, cocoa powder, and salt, then fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Gently fold in the dark chocolate chips into the brownie batter.

Spread half of the brownie batter evenly into the prepared pan.

In another bowl, beat together the cream cheese, powdered sugar, and almond extract until smooth and creamy.

Drop spoonfuls of the cream cheese mixture over the brownie layer, and use a spatula or knife to swirl it slightly into the batter.

Scatter the halved cherries evenly over the cream cheese layer, then spread the remaining brownie batter over the top of the cherries.

Use a knife to swirl the top layer of brownie batter with the cream cheese and cherries for a marbled effect.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Allow the brownies to cool in the pan for at least 15 minutes, then lift them out using the parchment paper (if used) and let them cool completely on a wire rack before cutting them into squares.