Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place halved cherries on the sheet, sprinkle with sugar, and roast for about 10 minutes.

Lower the oven temperature to 325°F (163°C). Spray an 8x8 inch baking pan with non-stick cooking spray. Line the bottom and sides with parchment paper for easy removal.

In a medium bowl, sift together ¾ cup of all-purpose flour, ¾ cup of Dutch process cocoa powder, 1 tablespoon of cornstarch, and 1 teaspoon of salt. Set aside.

In a large mixing bowl, combine 2 large eggs, 1 egg yolk, and 1 cup of sugar. Beat on high speed for about 5 minutes until pale and fluffy.

Add in 5 tablespoons of melted unsalted butter, ⅓ cup of canola oil, and 1 teaspoon of vanilla extract. Mix on low speed until just combined.

Gently fold in the sifted dry ingredients into the wet mixture. Once combined, fold in half of the roasted cherries and 1 cup of semi-sweet chocolate chips.

Pour the batter into the prepared baking pan and smooth the top evenly. Bake in the preheated oven for 40 to 50 minutes, until edges are set but the center is slightly underdone.

Remove the pan from the oven and let the brownies cool completely on a wire rack. For easier cutting, place in the freezer for about 15 minutes, then slice and serve topped with remaining roasted cherries.