Preparation

1. If using fresh cherries, pit them and save as much juice as possible. If using frozen cherries, do not thaw them.
2. Butter and flour a 13" x 9" (33cm x 22cm) metal cake pan. Knock out any excess flour. Cut a sheet of parchment paper to fit the bottom of the pan and lay it in.

Directions

1. Sugar cherries.
   In a medium bowl, mix together cherries and their juice with ⅔ cup (130g) sugar and 1 teaspoon almond extract. Let sit for 2 hours, then drain cherries, reserving a half-cup of the juice.
2. Mix wet and dry ingredients separately.
   Heat 1 cup of water to boiling, then whisk it together in a small bowl with the cocoa powder until smooth. Add ½ cup of reserved cherry syrup and 1 teaspoon vanilla extract and whisk until mixed. Into a separate bowl, sift together flour, baking soda, and salt.
3. Beat ingredients together.
   In a large bowl, beat together brown sugar and butter until pale and fluffy. Add eggs one at a time, beating until well mixed after each egg. Add one third of the flour mixture and fold until blended. Add half of the cocoa mixture and stir until blended. Add another third of the flour and fold until blended again. Add the remaining half of the cocoa mixture, followed by the remaining flour, mixing after each.
4. Mix in chunks and bake.
   Add the chocolate chips and cherries and stir to mix. Transfer batter to pan, smooth top, and bake at 350°F (180°C) for 35-40 minutes, until a cake tester inserted in the middle comes out clean. Cool cake in the pan on a wire rack. Cut into squares and dust with powdered sugar immediately before serving.