Coat a 9-inch square baking pan with cooking spray. Place melted butter in pan; stir in kirsch. Combine brown sugar and 1/8 teaspoon cinnamon; sprinkle evenly over butter mixture. Sprinkle almonds over brown sugar; arrange cherries on top of almonds.
Combine brownie mix and remaining 3 ingredients in a large bowl; stir well. Spoon batter over cherries in prepared pan.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Using a thin spatula or a knife, loosen cake from edge of pan. Place a plate, upside down, on top of pan; invert cake onto plate. Let cool completely.
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