Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.

In a medium saucepan over low heat, melt the butter. Stir in the granulated sugar until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined.

Pour about two-thirds of the brownie batter into the prepared pan and spread it out evenly.

In a mixing bowl, combine the softened cream cheese, powdered sugar, egg, and vanilla extract. Beat until smooth and creamy, then gently fold in the cherry pie filling.

Dollop the cheesecake mixture over the brownie layer. Pour the remaining brownie batter on top and use a knife to swirl the cheesecake into the brownie layers.

Bake for about 30-35 minutes. They are done when a toothpick inserted comes out with a few moist crumbs.

Let the brownies cool in the pan for about 10-15 minutes before transferring them to a wire rack to cool completely.

Cut them into squares and enjoy!