Grease and line a pan with parchment paper. Set aside.
Preheat the oven to 350°F / 180°C.
Put the pitted cherries in a bowl, add the cognac and stir. Set aside.
To a medium saucepan, add 4 oz / 125 g of the chocolate, the butter, coffee powder, and half of the cocoa powder. Melt everything over medium heat and whisk continuously so as not to burn the chocolate. Keep whisking until everything has melted.
Sift the remaining cocoa powder with the flour and baking soda.
In another bowl, add the eggs, salt and sugar and beat with a hand mixer (or stand mixer) for 10 minutes on medium-high speed. The mixture should look like thick cake batter.
To the eggs, add the melted chocolate mixture and beat until it’s well combined.
Gently fold in the dry ingredients until you don’t see any more white streaks.
Drain the cherries and then fold them into the batter.
Pour the batter into a baking pan that’s lined with parchment paper. Spread the batter evenly on top.
Add the remaining chopped chocolate all over the top. If you want, you could add some more chopped cherries, too.
Bake for about 15- 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. The longer you bake them, the drier and cakier they'll be.
Allow it to cool completely to room temperature, then lift out of the pan. Cut into squares and store in an airtight container in the refrigerator for up to 5 days.