-
Preheat over to 350 degrees F. Coat a 9" x 13" baking dish with non-stick cooking spray.
-
Empty gluten-free cookie dough into baking dish. Using the heel of your hand, press the cookie dough evenly around the pan. The cookie dough will form a relatively thin layer. Bake cookie dough for 5 minutes. Remove from oven.
-
set up a double boiler over medium heat. Place chocolate chips, butter, and salt in the bowl of the double boiler. Melt everything together until smooth. Transfer to a mixing bowl and let sit 5 minutes to cool.
-
Add sugar and vanilla to melted chocolate. Beat in 1 egg at a time.
-
In a medium bowl, whisk together almond flour and rice flour. Add flour mixture to chocolate mixture. Mix until just combined. Fold in chopped cherries.
-
Pour brownie batter over cookie dough and spread evenly. Bake for 15 minutes. Remove from oven and let cool for 10 minutes.
-
In a medium bowl, whisk together powdered sugar and milk until smooth. Drizzle glaze over cooled brookies. Place whole cherries on top of brookies so there will be one cherry per brookie once they are cut. Cut into 12 bars once brookies are cooled.