• Preheat the oven to 350°F (175°C).
• Grease an 8 x 8-inch baking pan and line it with two overlapping sheets of parchment paper so the paper extends up the sides—this will make it easier to lift the bars out later.

Brown the butter:

• Place the butter in a small saucepan over medium heat. Let it melt completely, then continue to cook, swirling the pan occasionally. After about 7–10 minutes, you’ll notice golden brown bits forming at the bottom and a rich, nutty aroma. That’s your cue. Remove it from the heat.
• In a medium bowl, stir the browned butter with the sugar and vanilla until combined. Let the mixture cool slightly, then whisk in the eggs until smooth and glossy.

Combine dry ingredients:

• In a separate bowl, whisk together the flour, baking powder, and salt.

Assemble the batter:

• Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the cherries.
  

Bake:

• Spread the batter evenly into the prepared pan. Bake for 30–40 minutes, or until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs.
  

Cool and slice:

• Allow the bars to cool in the pan before lifting them out using the parchment paper. Slice into squares and enjoy.