Heat oven to 350°F. Drain cherries well, reserving liquid for glaze. Cut cherries in half; set aside.
In 3-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly; remove from heat. Stir in flour, sugar, baking powder, salt, vanilla and eggs. Stir in cherries and chocolate chunks. In ungreased 13x9-inch pan, spread batter evenly.
Bake 32 to 37 minutes or until center is set. Cool completely, about 1 hour.
In small bowl, mix glaze ingredients until smooth. Place glaze in resealable food-storage plastic bag. Cut off tiny corner of bag. Squeeze glaze in desired pattern on top of brownies. For brownies, cut into 6 rows by 4 rows.