Preheat oven to 175ºC.
Line a 20cm square brownie tin with baking paper, lightly butter and set aside.
Bring the Australian Tawny and water to the boil in a small saucepan. Reduce the heat to low and add the dried cherries. Stir gently until the cherries have softened and the liquid has evaporated. Transfer to a bowl and set aside to cool.
Heat the butter and chocolate together in a large heatproof bowl over a saucepan of simmering water until the chocolate is almost melted, then remove from the heat and stir until smooth. Allow to cool slightly.
Whisk in the sugar, salt and vanilla. Add the eggs one at a time, fully incorporating each. Add the flour and mix until just incorporated. Gently fold in the tawny cherries and ¾ cup of the walnut pieces.
Transfer the mixture to the prepared brownie tin, smooth out the top with a spatula and sprinkle with the remaining walnuts, lightly pressing them in to the top of the brownie mixture.
Bake for 30 to 35 minutes until a skewer comes out slightly sticky but not raw. Cool on a wire rack before cutting into 16 x 5cm squares.
For the ultimate decadence, serve warm with a dollop of thick cream and a nip of Yellow Label Reserve Australian Tawny.