Position the rack in the middle of the oven and preheat the oven to 350 F (180 C).
Butter a 9-inch (23 cm) springform pan. Reserve.

Put the dried cherries in a small saucepan with the water and bring to a boil over medium heat until the liquid has almost completely evaporated.
Add the kirsch and boil for 1 minute.
Flambé and reserve.

Combine the flour, cocoa, pepper, and salt in a bowl.
Melt the butter and 210 g (7 oz) of chocolate in a double boiler.
Remove from heat and add 1/2 cup (100 g) of sugar. Mix until smooth.
Using an electric mixer, beat the eggs, the remaining sugar (200 g), and the vanilla extract in a large bowl until pale and thick, about 5 minutes.
Using a spatula, incorporate the melted chocolate mixture.
Add the flour mixture to the dough, then the dried cherries, the cherries in maraschino, and the remaining chocolate (120 g) to the dough.

Pour the preparation into the prepared pan and smooth the top.
Bake for 55 minutes or until the top is dry and slightly cracked and a toothpick inserted into the center comes out slightly wet.
Let the brownie cool for 15 minutes before unmolding and placing it on a serving plate.
Let it cool completely.

Replace the removable pan wall around the cake.

For the mousse:
Using an electric mixer, beat the cream cheese, sugar, and vanilla extract in a medium bowl until smooth.
Reduce the speed
Add the mascarpone and beat until smooth, then add the cream and beat until smooth.

Transfer the preparation to a piping bag with a fluted tip and garnish the brownie in an aesthetic way.
Dust with cocoa powder and garnish with cherries in maraschino, cut in half.

Cover and refrigerate for 4 hours.
Remove the brownie from the refrigerator 20 minutes before serving.