Preheat your oven to 400°F (200°C). Halve the fresh cherries and place them on a parchment-lined baking sheet, sprinkling a light dusting of sugar over them. Roast for 10 minutes until soft and fragrant.

Lower the oven temperature to 325°F (163°C). Spray an 8x8-inch baking pan with non-stick cooking spray and line with parchment paper, letting it hang over the edges.

In a medium bowl, sift together all-purpose flour, Dutch process cocoa powder, cornstarch, and salt. Make a small well in the center and set aside.

Using a mixer, beat large eggs, egg yolk, and granulated sugar on high speed for about 5 minutes until pale and thick. Gently fold in melted butter, canola oil, and vanilla extract.

Carefully fold the dry mixture into the wet ingredients using a spatula. Add half of the roasted cherries and chocolate chips, ensuring even distribution.

Pour the brownie batter into the prepared baking pan and smooth the top with a spatula. Bake for 40 to 50 minutes until edges are set and center is slightly underdone.

Allow the brownies to cool completely in the pan. For easier cutting, place them in the freezer for 15 minutes. Top with remaining roasted cherries just before serving.