1 1/4 c. granulated sugar, divided
1 c. all-purpose flour
3 tbsp. unsweetened cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/3 c. butter, melted
1 1/2 tsp. vanilla extract
1/2 c. packed light brown sugar
1/4 c. unsweetened cocoa
1 1/4 c. hot water
1/4 c. kirsch or 2 tbsp. water plus 1/2 tsp. almond extract
Cherry pie filling

Heat oven to 350 degrees. In medium mixing bowl, combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Spread into square pan, 8x8x2 or 9x9x2 inches.

In small bowl, combine remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa; sprinkle mixture evenly over batter.

Combine hot water and kirsch; pour over batter. Do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with cherry pie filling.

Makes 8 to 10 servings.