1. Heat the over to 180°C/160°C Fan. Line a 23cm square tin with baking parchment. Leave something heavy on it to keep it down while making the brownies.
2. Put the dried cherries into the smallest saucepan you have and pour over the kirsch (or organge juice). Bring to the boil, stirring frequently to make sure all the cherries get turned In the liquid. Once it comes to the boil, let it bubble for a minute, then take the pan off the heat, leaving the cherries to cool a little, and soak up the liquor or juice.
3. Chop up the chocolate and cut the butter into slices to help it melt. Put these slices into a wide-ish saucepan – I use one of 22cm diameter – and melt over very low heat. Add the chopped chocolate, and when it is all but melted into the butter, take the pan off the heat, stir gently with a spatula, add the sugars, salt and cocoa, stir gently again, and take off the heat and leave to cool.
4. Crack the eggs into a jug and whisk to combine. Put the hazelnuts into a bag, and bash with a rolling pin to break them up a bit.