Preheat oven to 325 degrees Fahrenheit. Lightly butter an 8×8 inch square baking pan, and set aside.
Melt butter in a saucepan over medium heat. When butter has melted, stir in sugar, cocoa powder, and salt. Remove from heat and let cool slightly, about five minutes.
Transfer butter-sugar-cocoa mixture to a large mixing bowl.
Add eggs and vanilla to butter-sugar-cocoa mixture, and stir to combine.
Stir in flour.
Add dried cherries to the batter, stirring until just combined. Pour batter into prepared 8×8 baking pan.
Bake in preheated oven for 30 minutes, or until a toothpick comes out clean.
Remove pan from oven, and immediately distribute 1/2 cup chocolate chips evenly over the top. Wait a minute or two, allowing the chips to melt slightly, then use a spatula to spread the chocolate over the top of the brownies, covering completely.
Transfer brownie pan to a wire rack and allow to cool completely, at least one hour.
When brownies have cooled and chocolate topping has hardened, spread cherry buttercream (see recipe below) over the chocolate topping in a generous layer. Sprinkle frosting with remaining chocolate chips and additional colored sprinkles, if desired.
Cut into squares and store brownies in an airtight container at room temperature for up to one week.
Place butter in a small mixing bowl, and allow to soften.
Using an electric mixer, beat confectioner’s sugar into butter. Add the sugar gradually, combining well after each addition.
Beat in 1-2 T. water (just enough to smooth the frosting, but not enough to make it too thin.)
Stir in gel food coloring and cherry extract or oil.