Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or spray with non-stick cooking spray.

In a large bowl, combine the melted butter and granulated sugar. Mix well.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Sift in the flour, cocoa powder, and salt. Mix until combined.

Pour the brownie batter into the prepared baking pan and spread evenly.

In a separate bowl, beat the softened cream cheese until smooth.

Add in the sugar, egg, and vanilla extract. Mix until well combined.

Drop spoonfuls of the cheesecake mixture over the brownie batter.

Spoon the cherry pie filling over the top of the brownie and cheesecake mixture.

Use a knife to gently swirl the cheesecake and cherry topping into the brownie batter, creating a marbled effect.

Bake in the preheated oven for 35 to 40 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.

Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift them out of the pan using the parchment paper and cut into squares.