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Preheat your oven to 350℉ (177℃) and prepare an 8x8-inch baking pan by lining it with parchment paper or greasing it.
In a bowl, sift together the all-purpose flour and cocoa powder.
In a large mixing bowl, combine the melted butter, vegetable oil, granulated sugar, and light brown sugar. Whisk them together until well mixed.
Add the kosher salt and incorporate the eggs one at a time, whisking after each addition until fully combined.
Whisk the mixture vigorously for about three minutes.
Gently fold the sifted flour and cocoa mixture into the wet ingredients using a rubber spatula until just a little flour remains visible.
Add the chopped semi-sweet chocolate and cherries, folding them into the batter until they are evenly distributed.
Pour the brownie batter into the prepared baking pan and spread it out evenly.
Bake in the center of the oven for 40 to 50 minutes. The center should appear slightly jiggly while the edges will be set. If the center looks too sloshy, continue baking.
Once baked, remove the brownies from the oven and let them cool on a wire rack. After cooling, lift the brownies out using the parchment paper and cut them on a cutting board.