Preheat oven to 350 degrees. Spray an 8- by 8-inch baking pan with gluten-free nonstick cooking spray. Place a piece of foil or parchment paper into the pan letting it hang over two of the edges by a couple of inches. Lightly spray the foil or paper with more nonstick cooking spray.

Dry the cherries well with paper towels. Keep 16 of them whole and coarsely chop the remainder. Set aside.

Combine 8 ounces of chocolate chips with the coconut oil in a food processor. Pulse a few times to break up the chips a bit. Add the eggs, coconut sugar, cocoa powder, tapioca or corn starch, espresso powder (if using), 2 teaspoons of vanilla and process for about 45 seconds. The mixture will not be completely smooth, that’s fine.

Spread half of the batter into the prepared pan. Place the whole cherries on top of the batter in four rows of four each. Top with the remaining batter, smooth the top and bake for 35 minutes or until the brownies are firm to the touch and appear baked through. Let cool for 10 minutes.

While the brownies are cooling, pour the remaining 4 ounces of chips into a bowl, heat the coconut milk with the remaining 2 teaspoons of vanilla until it just begins to boil and pour the coconut milk over the chocolate chips. Let sit for 5 minutes and then stir vigorously until the mixture is smooth and glossy. Pour the chocolate mixture over the brownies and sprinkle the reserved chopped cherries over the top. Refrigerate for at least an hour or until the brownies are fully cooled and the ganache has firmed up. Pull the brownies from the pan with the foil or parchment, put on a cutting board and cut into 2 inch pieces.

The brownies are easier to cut when cold but taste best when the chill has come off them so it is preferable to let them sit out of the fridge for about 10 minutes before serving.