Soak the cherries in the amaretto until most of the liquid is absorbed, this will take maybe 45 minutes so start early. Preheat your oven to 350 and spray your pan - either a 9x13 or THE EDGE (see photo) with baker's no-stick. This may be a true baker's faux pax but the stuff works great.
Melt together the butter and the chocolate (I did it the lazy microwave way on half heat) then whisk in the sugar and vanilla. Whisk until this is smooth and shiny.
Whisk the eggs in a separate bowl, then slowly whisk those into the chocolate (make sure the chocolate has cooled enough that they don't scramble). Again, whisk until it is all very smooth and shiny.
Now stir in the flour, avoid over mixing at this point. When the flour is mixed in, fold in the cherries along with any unabsorbed amaretto and pour the batter in to the pan. Top with sliced almonds and bake for 30-35 minutes until a toothpick comes out clean. Allow them to cool before you cut them up and dive in.
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect