Add the pitted and quartered cherries and 3 tbsp Kirsch to a small mixing bowl. Toss to coat and then let sit for at least 30 minues, tossing a few more times as you wait.
Preheat the oven to 400° Fahrenheit. Line a 9" square baking pan with parchment paper, then set to the side.
Chop the baking chocolate and butter into chunks. Then using a double boiler, melt them together over medium heat, sritting every so often. Once the butter and baking chocolate are fully melted and combined, remove from heat and set aside to cool to room temperature.Note: if you don't have a double boiler you can make an impromptu version by placing a heat proof bowl over a pot of boiling water. Just make sure the water doesn't touch the bowl! Whisk together 2/3 cup granulated sugar, 2/3 cup light brown sugar and 3 full eggs, along with 1 extra yolk (save the egg white for later) until it's light and creamy. I like to use my stand mixer for this but you can do it by hand.
Add the chocolate sauce to the sugar and eggs and stir to combine.
Gently mix in the cocoa powder, flour, and salt until just combined. Be careful not to overmix.
Drain the cherries, reserving the extra liquid in the bowl for later. Then fold the cherries into the brownie batter. Pour the brownie batter into your prepared pan.
Now make the cherry cream cheese topping. Add the reserved cherry liquid, cream cheese, egg white, and 1/3 cup granulated sugar to a food processor and blitz until smooth.
Spoon cream cheese mixture onto the top of the brownie batter and use a toothpick to create swirls. Continue until you're satisfied with the swirly pattern on top. Pro tip: You can also use a spoon to create small indentations in the batter so that you can add bigger pools of cream cheese! Bake for 23-25 minutes or until the middle is a little bit wobbly when you give it a jiggle. The brownies might seem underbaked, bu they'll firm up as they cool. Let them cool to about room temperature before cutting. Or spoon onto a plate and eat with ice cream immediately. Your choice!