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First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch baking pan with parchment paper.
Add eggs and coconut sugar (or brown sugar) to the bowl of a stand mixer. Beat for 2 to 3 minutes or until light and frothy.
In a microwave safe bowl, melt butter. Once melted, pour in chocolate chips. Stir until completely smooth and creamy.
Pour melted chocolate mixture into bowl of stand mixer. Mix for 1 minute or until combined.
Sift in cocoa powder and cornstarch. Then add vanilla extract and stir to combine.
Pour batter into lined baking pan. Top with halved pitted cherries and extra chocolate chips if desired.
Bake for 25 to 28 minutes or until the middle looks set and toothpick inserted comes out mostly clean. Mine were perfect at 27 minutes.
Remove brownies from oven. Allow them to cool for at least an hour in the pan before topping with glaze.
While brownies are cooling, make glaze. Add cherry juice and powdered sugar to a bowl. Stir until combined. If it is too thick, add a touch more cherry juice or milk.
Once brownies are cool, drizzle with glaze. Carefully slice and serve!