Line an 8-inch brownie square tin with parchment paper.
Melt the butter and chocolate in a bowl placed over a saucepan on simmering water.
Place the coconut flour, erythritol, cocoa, salt, desiccated coconut and baking powder ingredients in a medium bowl and mix well.
Pour the melted chocolate mixture into the dry ingredients and add the eggs. Combine well .
Add the coconut milk for a smoother batter.
Chop the cherries in half and stir into the brownie mixture.
Pour into the lined brownie tin and smooth evenly.
Bake for 25 to 30 minutes until firm.
Makes 9 brownie squares. These are best served the next day. Store in the fridge.The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.