Yield: about 48
Heat oven to 350 F. Grease a 13x2-inch pan with nonstick spray.
Heat butter and baking chocolate in large saucepan over low heat, stirring constantly, until melted. Remove from heat.
Stir in sugar, vanilla and eggs until blended. Stir in flour and salt until smooth. Spread in pan.
Mix marshmellow cream and cherries in small bowl. Spoon by teaspoonfuls onto batter. Swirl lightly with knife.
Bake 30-40 minutes or until marshmallow mixture is light golden brown. Cool completely, about one hour.
Heat chocolate chips, butter and corn syrup in 1-quart saucepan over low heat, stirring constantly, until melted.
Stir in cherry juice. Spread over brownies. Refrigerate 30 minutes.
Cut into 8 rows by 6 rows.
Please note that some ingredients and brands may not be available in every store.