Add the unsweetened chocolate, semi sweet chocolate, and butter to a microwave safe bowl. Heat bowl in the microwave for 1 minute, then stir generously (30 seconds - 1 minute). Continue to heat for 30 second increments until chocolate is smooth. Be careful not to burn chocolate.

Set chocolate aside and allow to cool for 10 minutes.

Dropping mixer speed to low, slowly pour cooled chocolate in with egg mixture and blend until combined.

Finish by slowly blending in flour and salt. Careful not to overmix - stop as soon as there is no longer any visible white or large clumps in the batter.

Set bowl aside while preparing the cream cheese.

Using a stand mixer (or a hand mixer + large bowl), beat together cream cheese, egg, vanilla, and sugar on medium high speed until combined, about 2-3 minutes.

Set bowl aside until ready to add to baking dish.

Pour the cheesecake mix on top of the brownie layer. Use a spatula or the back of a spoon so the cheesecake completely covers the chocolate.

Spoon cheery pie filling on top of cream cheese. There won't be enough to completely cover, so just add evenly.

Using large spoonfuls, add the remaining brownie batter on top of the cherries and cheesecake. The brownie mix won't fully cover the top layer - that is okay. I focused on filling in the sides and the center, then gently pulled the sections of brownie mix toward each other as best as I could. Once finished, you can also run a knife or spatula through the mix to create more decoration on the surface.

Bake in the oven for 50-60 minutes or until a tester inserted in the middle comes out completely clean.

Let brownies cool completely, then store in the refrigerator until ready to eat.