Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper.

In a medium saucepan over low heat, combine the frozen cherries and coconut sugar. Simmer gently for about 3-5 minutes, stirring occasionally until the cherries begin to soften.

Using a potato masher, break down the cherries into a chunky sauce. Stir in the arrowroot starch and continue simmering for another 3 minutes until the mixture thickens.

Prepare the brownie mix according to package instructions. Pour the batter into the lined baking dish, pressing evenly into the corners and smoothing the top.

In a stand mixer, combine the softened cream cheese, coconut sugar, egg, and vanilla extract. Beat until smooth and creamy.

Spread the cheesecake mixture evenly over the brownie base. Spoon the cooled cherry filling on top and use a butter knife to swirl together.

Bake for 45-50 minutes. The edges should be set, while the center will have a slight jiggle.

Cool at room temperature for about 1 hour. Refrigerate for at least 4 hours before slicing.