Preheat the oven to 350 degrees F.

Lightly grease an 8×8 brownie pan with nonstick baking spray.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl.

Beat together the butter, eggs and vanilla.

Add to the dry ingredients and mix until smooth.

Pour into the prepared pan.

Bake on a middle shelf of the oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out mostly clean (a few crumbs are recommended).

Allow the brownies to cool completely on a wire rack.

Using a fork, break the brownie into crumbs, avoiding the outer edges.

You should try using only the center of the brownie for this recipe since the edges bake up crunchy.

Place brownie crumbs in a medium bowl and mix in about 3/4 a cup of chocolate frosting. (You may need to add a little more, but you start with 3/4 a cup and add more if you need it.)

Once you have it the consistency needed (stays together easily but isn’t too sticky to roll into balls),

Scoop about 1 Tbsp of brownie-chocolate frosting mixture, and form it into a ball.

Make a hole in the middle of a ball, and drop one cherry into.

Top with a little more of the brownie-chocolate frosting mixture and do your best to seal the cherry in.

Place on a parchment-paper lined baking plate.

Repeat with the remaining cherries and brownie-chocolate frosting mixture.

Place the brownie balls in the freezer to chill for 30 minutes.

Meanwhile melt the chocolate according to the directions on the back of the package. I use the microwave.

Dip balls in chocolate with a fork, shaking off excess and return to prepared sheet.

Refrigerate the chocolate covered brownie cherries for 20 minutes.

Carefully drizzle chocolate over truffles.

Store in the refrigerator and serve cold.

These can also be stored in an airtight container in the refrigerator for up to 7 days.