Preheat oven to 350°F. Line a 9"x5" pan with parchment paper and set aside.
In a large microwave safe bowl, combine butter and light brown sugar and microwave in 30 second increments, whisking after each. Repeat this process until you have a grainy, but combined mixture. Let cool for at least five minutes.
Add eggs and vanilla and whisk to combine.
Add cocoa powder, flour and salt and whisk until just combined. It may take a bit and seem like it's not even going to become batter, but it will!
Fold in chocolate chips.
Pour into prepared pan and bake for 25 minutes or until a toothpick inserted into the center comes out with moist crumbs. Let cool in pan for 5 minutes and then move to wire rack to cool completely.
In a medium bowl, use a hand mixer to beat butter until fluffy.
Add ½ cup powdered sugar and beat on high speed to combine.
Add cherry juice and almond extract and beat again to combine.
Add the remaining powdered sugar (to taste) and beat on high speed to stiff peaks. Don't worry if it seems grainy, it's not going to be completely smooth.
Frost cooled brownies and top with sliced maraschino cherries. Drizzle with melted chocolate, slice and enjoy!
Note #1: Brownies can be stored in an airtight container in the fridge for up to a week.Note #2: These are quite rich, so you can either slice into 8 large squares (slice down the middle, then lengthwise three times for two rows of four) or up to 15 (three rows of five).Note #3: If you want a larger batch, double all the ingredients and bake in a 9x9 pan for 45-50 minutes.