| Drain cherries; reserve 1/4 cup cherry juice. |
| Put brownie mix in a large bowl. Add 1 egg, oil and reserved cherry juice; mix well. |
| Gently stir in cherries. Set aside. |
| Put cream cheese and sugar in a medium mixing bowl. Beat with an electric mixer 3 to 4 minutes, or until well mixed. |
| Add remaining 1 egg; mix well. |
| Stir in coconut and almond extract. |
| Lightly grease an 8x8x2-inch baking pan. Spoon brownie mixture evenly into pan. |
| Spoon cream cheese mixture over brownie mixture. Use a knife to swirl cream cheese mixture into brownie mixture. |
| Bake in a preheated 350-degree oven 35 to 40 minutes, or until wooden pick inserted near center comes out clean. Let cool. |
| Cut into squares or bars. |
| Makes 9 squares; 18 bars. |
| Note: 1/2 cup chopped pecans or walnuts can be substituted for coconut. |
