1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
3 tablespoons cocoa powder
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 cocoa powder
1 1/4 cups hot water
1/4 cup kirsch (cherry-flavored liqueur) or 2 tablespoons
    water plus 1/2 teaspoon almond extract
Cherry pie filling

Preheat oven to 350 degrees F.

Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl. Add milk, melted butter and vanilla extract; beat until smooth. Spread into an 8-or 9-inch square baking pan.

Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl; sprinkle mixture evenly over batter. Combine hot water and kirsch; pour over batter. Do not stir.

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.

Serve with cherry pie filling.

Yield: 8 to 10 servings