Melt 300g of dark chocolate and 200g of butter together using a double boiler to prevent scorching. Stir until smooth.

In a separate bowl, beat 340g of white sugar and 4 eggs until pale and foamy for around 5 minutes.

Combine the melted chocolate mixture with the beaten eggs and sugar, adding 1/2 teaspoon of vanilla extract. Fold together gently.

Sift in 160g of all-purpose flour to the mixture and fold until just mixed.

Prepare a 23x33x5 cm baking pan and pour the batter into it, spreading evenly.

Preheat oven to 180°C (350°F) and bake for 30-35 minutes.

Allow brownies to cool in the pan for at least 10 minutes before transferring to a wire rack.

Whip 200g of heavy cream until firm peaks form.

Pipe whipped cream over the cooled brownies, drizzle with 400g of dulce de leche, and top with cherries.