Coat a 6-inch square pan with cooking spray. Combine flour and next 3 ingredients in a small bowl. Stir in egg substitute and next 3 ingredients. Spoon batter into prepared pan. Bake at 350° for 15 minutes or until set in center. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack.
Combine cherries and next 3 ingredients in a small saucepan. Cook over medium heat, stirring constantly, 3 to 5 minutes or until sauce is slightly thickened. Cool to room temperature.
Cut cooled brownie in half crosswise; cut each half crosswise into thirds, forming 6 rectangular brownie slices. Place 1 brownie slice on a serving plate. Spoon 1 tablespoon cherry mixture over brownie slice. Top with a second brownie slice and 1 tablespoon cherry mixture. Top with a third brownie slice. Repeat procedure with remaining 3 brownie slices and cherry mixture. Dollop evenly with whipped topping; garnish with chocolate curls, if desired.