Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and spread halved cherries. Sprinkle with 1 tbsp sugar and roast for 10 minutes, until glossy and softened. Set aside.

In a microwave-safe bowl, melt 1 cup chocolate chips with the oil in 20-second bursts until smooth.

In a large bowl, whisk eggs, brown sugar, and granulated sugar for 5–6 minutes until pale and thick.

Stir in the melted chocolate mixture until combined.

In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Gently fold into the wet ingredients.

Fold in half of the roasted cherries and remaining chocolate chips.

Pour batter into a greased or parchment-lined 9×9-inch pan. Bake at 350°F (175°C) for 30–35 minutes, until edges are set but center is slightly underbaked.

Scatter remaining roasted cherries over the top immediately after baking.

Cool before slicing and serving.