• Preheat oven to 160˚C. Place the chocolate, butter and sugar in a bain-marie and melt together. Remove the bowl, and then stir the eggs, one at a time, into the chocolate mixture. Mix in the flour and baking powder. Pour the mixture into a baking tray, ca 30 x 40cm, lined with baking paper, and bake for about 30 minutes. Allow to cool before breaking into small pieces.

• Slowly bring to the boil the cherry juice with the spices and sugar. Add in the cornstarch, dissolved in some cold water, to bind the juice. Put the cherries into the sauce. Allow the mixture to cool and then pour into glasses. Spread ⅔ of the brownie pieces over the mixture.
  

• Whip the cream and sugar till firm, and mix in the Kirsch. Put the whipped cream mixture into the glasses and spread the rest of the brownies over it.