Preheat your oven to 350°F (175°C). This ensures even baking for your brownies.
Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal later. Grease the parchment lightly with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In another bowl, combine the melted butter, sugar, vanilla extract, and almond extract. Whisk until smooth, then add the eggs one at a time, beating well after each addition.
Gradually add the dry ingredient mixture to the wet ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; some lumps are okay.
Gently fold in the miniature marshmallows and chopped maraschino cherries. Lastly, add the semisweet chocolate chips, ensuring an even distribution throughout the batter.
Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Once baked, remove the brownies from the oven and let them cool in the pan for about 15 minutes. Lift the brownies out using the parchment overhang and allow them to cool completely on a wire rack before slicing.
