Chocolate Covered Cherry Brownies Recipe

Preheat the oven to 350 F (180 C).
In the bowl of a stand mixer or other medium bowl, combine the cocoa, baking soda, melted butter, and the very hot water. Stir until mixed together.
With the mixer on the lowest speed add in order listed: sugar, egg, vanilla, flour, and salt. Mix until combined.
Gently fold in the chocolate chips just until combined.
Coat a 6 x 6 inch cake pan with non-stick cooking spray.
Cut a piece of parchment paper into a 6 x 12 inch rectangle. Place it inside the cake pan and press down to make a parchment sling for lifting the brownies out after baking.
Coat the parchment sling and cake pan generously with more non-stick cooking spray.
Pour the brownie batter mixture into the cake pan.
Press four cherry cordials upside down into the batter in an equal square pattern. Press each to rest on the bottom.
Bake 30 to 35 minutes or until brownies begin to pull away from sides. It is done when a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.