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["Preheat oven to 350. If desired, insert paper liners into 24 (1 and 3/4-inch) mini-muffin wells. Whether using liners or not, greasing the muffin pans should not be necessary.", "Combine cherries and brandy together in a small bowl. Set aside for about an hour, allowing the fruit to get nice and plump.", "In a large bowl, whisk together eggs and granulated sugar (I use a fork for this), until well blended, light, and slightly foamy. Whisk in the brown sugar, using the back of the fork to press out any hardened ""rocks."" The mixture should look slightly thick, smooth, and caramel-colored. Add the vanilla and mastiha powder; incorporate well. Add the melted butter, whisking vigorously with the fork. The mixture will remain separated for some time; keep working it until it comes together and is completely blended.", "Into a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the flour to the egg-and-sugar mixture, using a wooden spoon now to stir in a figure-eight motion, scraping down the sides of the bowl as you go. The batter will become quite thick and will look almost dough-like at times. Keep stirring until all the flour is absorbed.", "Fill prepared muffin wells with brownie batter. Be generous. Drain the cherries and place one in the center of each brownie.", "Bake for 10-13 minutes, or until the brownies are puffed, the tops have a thin glossy crust, and the edges are beginning to pull away from the pan (if using paper liners, you may not see this). The brownies should still be quite soft to the touch; they will appear barely set, but they will firm up upon cooling.", "Remove to cooling racks. Try to eat just one-I dare you!"]
