Preheat the oven to 180C/350F. Line an 8 x 8-inch deep pan or brownie pan with parchment paper and set aside.
In a small saucepan, add your coconut oil and unsweetened chocolate and on low heat, heat together. Stir consistently, until combined and glossy. Remove from the heat.
Add your granulated sweetener of choice and whisk well. Add your 2 eggs (or energ-Y egg replacer) and whisk very well.
Add your cocoa powder and arrowroot powder and whisk very well, until no longer grainy. Fold through your cherries and chocolate chips, reserving a few to top the brownies with.
Transfer the cherry brownie batter into the lined pan and top with extra cherries and chocolate chips. Bake for 28-30 minutes, or until a skewer comes out the center clean.
Remove brownies from the oven and allow to cool in the pan completely, before slicing into 12 pieces.
* Coconut sugar, brown sugar, white sugar, or sugar free subs, like erythritol. ** Can replace the eggs with a formulated egg replacement like Bob's Red Mill Egg replacer. I have not tested this with flax eggs or chia eggs.TO STORE: Brownies can be stored at room temperature, in a sealed container. They will keep this way for up to 3 days. t is best to refrigerate chocolate cherry brownies, and they will keep for up to 7 days. Be sure to cover them in plastic or in a container.TO FREEZE: Wrap the brownies in parchment paper and place it in a ziplock bag. Store in the freezer for up to 6 months.