Mexican Chocolate and Cherry Brownies / Jill Silverman Hough

Ingredients

• Cooking spray
• 1/4 cup strong coffee
• 2 ounces 50 to 60% semi-sweet chocolate, chopped
• 1 cup all-purpose flour
• 3/4 cup unsweetened dutched cocoa powder (see note)
• 1 teaspoon ancho chile powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 1 cup sugar
• 1/2 cup packed light brown sugar
• 6 tablespoons unsalted butter, room temperature
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup dried cherries
• 1/3 cup cocoa nibs (optional)