Black Forest Upside-Down Cake

Ingredients

• 2 tablespoons almonds toasted sliced
• 0.3 cup firmly brown sugar packed
• 1 lb fudge brownie mix sweet low-fat (such as Betty Crocker Rewards)
• 33 ounce cherries in heavy syrup dark sweet pitted drained canned
• 2 large egg whites lightly beaten
• 0.1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cinnamon 
• 1 tablespoon kirsch liqueur (cherry brandy)
• 1 tablespoon stick margarine melted
• 0.7 cup water 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• baking pan
• spatula

Directions

1. Preheat oven to 35
2. Coat a 9-inch square baking pan with cooking spray.
3. Place melted butter in pan; stir in kirsch.
4. Combine brown sugar and 1/8 teaspoon cinnamon; sprinkle evenly over butter mixture.
5. Sprinkle almonds over brown sugar; arrange cherries on top of almonds.
6. Combine brownie mix and remaining 3 ingredients in a large bowl; stir well. Spoon batter over cherries in prepared pan.
7. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Using a thin spatula or a knife, loosen cake from edge of pan.
8. Place a plate, upside down, on top of pan; invert cake onto plate.
9. Let cool completely.