Preheat the oven to 175°C. Line a 23×33-centimetre baking pan with parchment paper, allowing for some overhang.

Melt the butter in a large microwave-safe bowl on high for 1 to 2 minutes. Stir in the cocoa powder until smooth and glossy and allow it to cool slightly.

Whisk together the granulated sugar, eggs, and vanilla extract into the cooled butter and cocoa mixture until fully combined.

Add the baking powder, espresso powder, and salt. Gradually fold in the flour just until combined; do not overmix.

Fold in the mini chocolate chips and incorporate the cherries without excess syrup.

Transfer the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out with moist crumbs. Cool completely on a wire rack.

Combine the semi-sweet chocolate chips and heavy whipping cream in a medium bowl. Microwave in 30-second intervals, stirring until melted and thickened.

Whisk the ganache until glossy and smooth. Drizzle over the cooled brownies and let set for 20–30 minutes before slicing.