1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.

2. In a bowl whisk melted butter, granulated sugar, brown sugar, and sourdough discard.

3. Stir in eggs and vanilla until smooth.

4. In another bowl combine flour, cocoa powder, and salt.

5. Fold dry ingredients into wet until just combined.

6. Gently fold in cherries.

7. Pour batter into prepared pan and bake 25–28 minutes until edges are set.

8. Allow brownies to cool completely in pan.

9. Crumble cooled brownies into fine bits in a large bowl.

10. Warm heavy cream until steaming and pour over semisweet chocolate chips.

11. Let stand 1 minute, then stir to form ganache.

12. Combine ganache with brownie crumbs until a pliable dough forms.

13. Roll tablespoon portions into balls and place on a tray.

14. Chill in refrigerator 30 minutes until firm.

15. Melt dark chocolate in a double boiler or microwave in short bursts.

16. Dip chilled truffles into melted chocolate, tapping off excess.

17. Place coated truffles on parchment and sprinkle with cherry pieces or cocoa powder.

18. Let set at room temperature until chocolate is firm.