In a microwave. melt butter and chocolate until melted. Stir in sugar until dissolved. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually stir in flour and mix well.
Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes.
With the end of a wooden spoon handle, make a 1/2-in. indentation in the top of each brownie; remove from pans to wire racks to cool completely.
For filling, in a large bowl, beat cream cheese and vanilla until smooth. Beat in corn syrup and melted chocolate until well blended. Add confectioners' sugar and beat until smooth. Spoon 1 teaspoon of filling in the center of each brownie. Top with a cherry. Store in the refrigerator.