1. You can prepare the cherry compote a day before. Add the still frozen (and pitted) cherries to a bowl and mix with the sugar. Let them defrost for about an hour.

2. Add the cherry juice, Kirschwasser, vanilla extract, and cornstarch to a bowl and mix until well combined. Take about 2/3 of the defrosted cherries with the juices from the defrosting, add to a pot and bring to a boil. Reduce the heat and add the cornstarch mixture, continuing to stir and cook until the liquids thicken – let simmer for about 2-3 minutes. Add the remaining cherries, mix and then remove from the heat and let cool down completely. Store in the fridge.

3. Whip the heavy cream until stiff peaks form. Mix the mascarpone with confectioners‘ sugar and vanilla extract, then fold in the whipped cream.

4. Break the brownies into smaller pieces and divide them between bowls or glasses. Top with the cherry compote (hold something back for decoration) and finish with a layer of mascarpone cream. Decorate with the cherries and serve.