• Cooking Time: 40
• Servings: 8 to 10
• 1-1/4 cups granulated sugar, divided
• 1 cup all-purpose flour
• 3 tablespoons HERSHEY'S Cocoa
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup butter or margarine, melted
• 1-1/2 teaspoons vanilla extract
• 1/2 cup packed light brown sugar
• 1/4 cup HERSHEY'S Cocoa
• 1-1/4 cups hot water
• 1/4 cup kirsch (cherry brandy) or 2 tablespoons water plus 1/2 teaspoon almond extract
• Cherry pie filling

1. Heat oven to 350°F.
2. Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl.
3. Add milk, melted butter and vanilla; beat until smooth.
4. Spread into 8-or 9-inch square baking pan.
5. Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl; sprinkle mixture evenly over batter.
6. Combine hot water and kirsch; pour over batter. Do not stir.
7. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.
8. Serve with cherry pie filling.
9. 8 to 10 servings.

1-1/4 cups granulated sugar, divided 1 cup all-purpose flour 3 tablespoons HERSHEY'S Cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/3 cup butter or margarine, melted 1-1/2 teaspoons vanilla extract 1/2 cup packed light brown sugar 1/4 cup HERSHEY'S Cocoa 1-1/4 cups hot water 1/4 cup kirsch (cherry brandy) or 2 tablespoons water plus 1/2 teaspoon almond extract Cherry pie filling