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1
Preheat oven to 325F.
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2
Coat a 9-inch square baking pan with cooking spray; line with parchment paper, allowing a 2-inch overhang.
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3
Coat with cooking spray.
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4
Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and the water to a simmer in a saucepan over medium heat.
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5
Simmer, stirring occasionally, until almost all liquid has been absorbed, about 15 minutes.
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6
Remove from heat; stir in 1/4 cup granulated sugar.
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7
Let cool, stirring occasionally, until sugar has dissolved.
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8
Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 cups flour in a bowl.
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9
Blend in remaining 2 1/4 sticks butter with a pastry blender or your fingertips until mixture resembles coarse meal; press 3 lightly packed cups cocoa mixture into prepared pan.
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10
Bake until just set, about 20 minutes.
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11
Put egg, remaining 1/2 cup granulated sugar, and the kirsch, if using, in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until pale, about 4 minutes.
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12
Fold in cherry mixture and remaining 7 1/2 teaspoons flour; stir in chocolate.
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13
Spread mixture evenly over crust; sprinkle with remaining cocoa mixture.
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14
Bake until a cake tester inserted into center comes out clean, about 50 minutes.
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15
Let cool completely on a wire rack.
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16
Run a knife around sides; lift out of pan.
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17
Cut into squares.
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18
Bars can be stored in an airtight container at room temperature up to 5 days.
