Preheat the oven to 350°F. Generously spray a 9x13-inch baking dish with baker’s spray (Baker’s Joy or generic version).

Add the brownie mix, vegetable oil, water, and eggs to a medium-sized mixing bowl. Stir just until combined, do not over-mix. Evenly spread the brownie batter into the prepared baking dish. Bake according to the package instructions. Allow the brownies to cool completely.

Crumble ½ of the cooled brownies into a large mixing bowl. Spoon ½ of the whipped frosting on top of the crumbled brownies. Crumble the remaining brownies on top of the frosting and spoon the remaining frosting on top of the brownies. Use a large spoon to combine the brownies and frosting until an even consistency.

Line a baking sheet with parchment paper.

Use a 1½ tablespoon cookie scoop to scoop the brownie mixture. Roll the brownie mixture into a ball. Then slightly flatten the ball. Use your thumb to make a slight impression in the center of the brownie ball. Place 1 of the cherries into the depression. Fold the brownie over the cherry and roll it into a ball to seal the cherry inside. Place on the prepared baking sheet. Repeat for the remaining brownie mixture. Place the brownie balls into the refrigerator for 1 hour.

Just before you are ready to coat the brownie balls, break the almond bark into pieces and add to a microwave-safe bowl medium-sized bowl. Microwave the almond bark pieces in 1-minute intervals, stirring in between each interval until the almond bark is completely melted and smooth.

Place 1 brownie ball into the melted almond bark. Use a spoon to coat/roll the brownie ball. Use a fork to gently pick up the coated brownie ball and tap the fork on the edge of the bowl to remove any excess chocolate. Place the coated brownie back onto the parchment paper. Repeat with the remaining brownie balls. Chill in the refrigerator until ready to serve.