Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a large mixing bowl, combine the melted butter and sugar until blended, then add eggs and vanilla extract, mixing until smooth.

Incorporate the all-purpose flour, cocoa powder, and salt into the wet mixture gently to avoid overmixing. Pour into the prepared baking pan.

In another bowl, beat softened cream cheese and sugar until creamy. Add an egg and vanilla extract, mixing until smooth.

Pour the cheesecake mixture over the brownie base and dollop cherry pie filling on top. Swirl with a knife or skewer.

Bake for 30 minutes in the preheated oven. The edges should be set and a toothpick inserted should come out with a few moist crumbs.

Allow to cool at room temperature for 30 minutes, then refrigerate for 1 hour before slicing into squares.