Preheat the oven to 350 degrees F. Spray mini muffin pans with nonstick cooking spray. Set aside.
MAKE BROWNIE COOKIE BATTER:
In a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar, and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk, and vanilla and beat the mixture for 2-3 minutes until light in color.
In a separate small bowl, whisk together the flour, cocoa, soda, and salt. Add the dry ingredients to the batter and mix until combined. Set the batter aside.
MAKE CHOCOLATE CHIP COOKIE BATTER:
In the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes.
Blend in the egg, egg yolk, and vanilla, mixing for 2-3 minutes until the batter is very light in color. In a separate small bowl (you can use the same one as the brownie batter dry ingredients), whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the DelightFulls Filled Baking Morsels and mix until no dry streaks remain and the morsels are evenly distributed.
Using a 1-tablespoon cookie scoop, scoop a level tablespoon of chocolate chip batter into the mini muffin tin wells. Repeat with the brownie cookie batter. Using your finger, gently press the batter into the muffin tin (see pictures below).
BAKE AND COOL:
Bake sheets for 13-15 minutes, or until the batter is set and a thin crust has formed on the brookie cups. Remove from the oven and let the brookie cups cool on the pan for 5 minutes before placing them on a wire rack to cool completely.
Repeat the scooping and baking steps with the remaining batter.
MAKE CHERRY BUTTERCREAM:
Place the butter in the bowl of a stand mixer and mix on medium for 2-3 minutes, or until creamy and slightly pale in color. Add the powdered sugar, salt, and vanilla. Pulse the mixer on low until the powdered sugar is fully mixed. Increase the speed to medium-high and beat until light and fluffy, about 2-3 minutes. Add the chopped cherries and fold to combine.
FROST AND SERVE:
Fill a piping bag fitted with a 1M tip with the buttercream and pipe onto the brookie cups. Top each with a DelightFulls™ Filled Baking Morsel. Serve immediately.
The brookie cups will keep in an air-tight container in the refrigerator for up to 1 week. Remove the brookie cups from the refrigerator 1 hour before serving.
Instead of Nestlé Toll House Chocolate and Cherry DelightFulls Filled Baking Morsels, you can use a 10 oz bag of semi-sweet chocolate chips.