Coarsely chop 2 cups of cherries and place on paper towels to drain excess liquid (save the remaining whole cherries as garnish).
Slowly melt chocolate and butter in double boiler. Take off of heat.
Stir in eggs, sugar, vanilla, salt, flour and baking soda. Fold in chopped cherries, white chocolate chips and almonds.
Pour batter into a greased 13 x 9 x 2 baking pan. Bake for 35 minutes or until toothpick placed in brownie comes out clean. Allow to cool and cut into bars.
Topping
Beat cream cheese and powdered sugar in a bowl with electric mixer on medium speed until smooth.
Pipe mixture in a circular swirl on top of each brownie.
Then place 1 drained cherry on top of each brownie
Storage
Store in an airtight container if refrigerator for up to 5 days.