In a small saucepan over medium-high heat, combine cherries, brown sugar, and bourbon. Bring to a boil, reduce heat, and simmer for about 5 minutes, or until cherries are soft and plump.

Remove from heat, drain the liquid, and set aside the cherries to cool.

Meanwhile, pour the melted butter into a large mixing bowl.

Add the sugar, vanilla, cocoa powder, and vinegar to the mixing bowl, and mix until blended.

Add in the eggs, and mix until well-incorporated.

Add in the flour, and mix until just combined.

Pour into a greased 8-inch square pan.

Bake at 350 degrees for 18-22 minutes, or until a toothpick inserted near center comes out clean.

Allow to cool completely on a wire rack.

In a large saucepan over medium heat, melt the butter.

Add in brown sugar and bring the mixture to a boil, stirring constantly.

Boil for 1 minute, remove from heat, and whisk in milk and vanilla.

Transfer to a large mixing bowl, and beat in powdered sugar until it reaches desired thickness and consistency.

You can add additional milk or powdered sugar as needed to make the frosting thick, but spreadable.

Spread frosting evenly over cooled brownies. Enjoy!