Preheat the oven to 350 degrees F. Lightly grease a 13-by-9-inch baking dish.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and vanilla extract. Beat in the eggs, one at a time, until thoroughly combined. Use a rubber spatula to scrape down the sides of the bowl to get any butter that might have gotten stuck.
In a separate bowl sift together the flour, cocoa powder, cayenne, salt and cinnamon.
Slowly beat the dry ingredients into the butter mixture. Continue mixing until evenly combined, but avoid over-mixing. Gently fold in the cherries and chocolate chips using a rubber spatula. Pour the batter into the baking dish and use the spatula to level the top of the batter.
Bake until the brownies are set and a toothpick stuck in the center comes out clean, 35 to 40 minutes. Remove the brownies to a cooling rack, and cool completely before serving.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Rocio Varela