Preheat the oven to 350 degrees F. Line a 13 x 9 baking pan with aluminum foil and spray with cooking spray.

In a large mixing bowl, combine sugar, melted butter, and water. Stir in eggs and vanilla.

In a separate bowl, whisk together flour, baking cocoa, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients until just combined.

Stir in chocolate chips and pour the batter into the prepared pan, spreading it evenly.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Scoop cherries from the jar, chop them, and reserve the cherry juice.

In a bowl, beat together softened butter, powdered sugar, half and half, cherry juice, and almond extract. Fold in cherry pieces.

Spread the icing over the cooled brownies and refrigerate for at least 30 minutes.

In a small, microwaveable bowl, combine chocolate chips and butter. Microwave for 30 seconds, stir, then continue in 15-second increments until smooth.

Pour ganache over the cherry icing, allowing it to drape over.