Method

1. Preheat the oven to 170°C and grease and line a 1L loaf tin with baking paper.
2. In a heatproof bowl, melt the coconut oil and chocolate chips together until smooth. Set aside to cool slightly.
3. In a large bowl, whisk together the self-raising flour, almond flour, cocoa powder and baking powder. Add the maple syrup, milk, egg and dissolved coffee, mixing until combined. Pour in the melted chocolate mixture and stir until a smooth batter forms. 
4. Roughly chop the chocolate block and add them to the batter. Fold through along with the chopped cherries.

Ricotta Layer (optional)

5. In a separate bowl, beat the ricotta, vanilla and maple syrup using an electric mixer until light and smooth (approximately 3–5 minutes).
6. To assemble, spoon one-third of the brownie batter into the prepared tin. Spread over a light layer of ricotta and scatter with chopped cherries. Repeat the layering process, finishing with brownie batter on top.
7. Bake for approximately 40 minutes, rotating the tin halfway through for an even bake. For a fudgy texture, remove when a skewer inserted into the centre comes out moist with a few crumbs attached.
8. Allow to cool completely in the tin before carefully removing and slicing.