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Preheat oven to 350°F. Line a 15-by-10-by-1-inch jelly roll pan with nonstick foil.
Combine cherries and 1 cup hot water in a bowl. Soak for 5 minutes.
Meanwhile, combine butter and chopped chocolate in a large microwave-safe bowl. Microwave for 1 minute; whisk to slightly blend. Microwave for 1 minute more; whisk until smooth.
Whisk in sugar. Whisk in eggs, one at a time. Whisk in flour, vanilla and salt. Drain softened cherries and stir into batter, along with 3/4 cup mini chips. Spread into the prepared pan. Sprinkle with the remaining 1/4 cup mini chips.
Bake for 25 minutes. Cool completely in the pan on a wire rack. Use foil to lift brownie from pan; cut into 24 squares.