Warm from the oven, these brownies are a chewy, gooey treat. When refrigerated, they cut into neat bars and will keep, tightly covered, about a week.
Preheat oven to 350 degrees. In a microwave-safe 8-inch square baking dish, combine chocolates and butter. Microwave on high in 30-second increments, stirring each time, until melted, about 2 minutes. Whisk mixture to combine. Let cool slightly.
Add sugar, eggs, and coffee and whisk gently to combine. Add flour, salt, and almonds and stir to combine. Gently stir in cherries.
Cook just until set and a toothpick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in dish on a wire rack and refrigerate 2 hours before cutting into 10 rectangles.