Rum Raspberry Brownies with Cherry Raspberry Sauce

1 Betty Crocker Supreme Dark Chocolate
    Brownie Mix with Chocolate Syrup
1/2 cup dark creme de cacao
1/3 cup vegetable oil
2 eggs (or 1/2 cup Egg Beaters)
3/4 cup raspberry preserves
1 cup semisweet chocolate chips
1 tablespoon rum extract
1 tablespoon cherry extract
Cooking spray

Cherry Raspberry Sauce:
1 (10 ounce box) frozen raspberries
1 (8 ounce jar maraschino cherries (without stems)

Heat oven to 350 degrees F.

Warm the jar of raspberry preserves in pan of warm water.

Stir brownie mix, pouch of Hershey's Syrup, creme de cacao, oil and eggs in medium bowl, using spoon, at least 50 strokes then add chocolate chips and mix 10 more strokes until well blended.(Mixture may be lumpy.)

Line a 9-inch baking pan with foil. Spray the foil. Spread 1/2 of batter in pan, cover with foil, and freeze for 15 to 20 minutes.

Remove mixture from freezer, and uncover. Stir cherry extract and rum extract into raspberry preserves. Spread this warm preserve mixture evenly on frozen mixture in pan. Spread remaining the unfrozen batter evenly over raspberry preserves. Cover pan with foil, and thaw at room temperature for 30 to 40 minutes (double the freezing time.) Bake uncovered for 45 minutes.

When done, cool for at least 30 minutes, then remove foil and brownies from pan and freeze for 30-45 minutes.

Remove brownies from freezer, and peel foil from brownies. When thawed, serve with Cherry Raspberry Sauce.

To make Cherry Raspberry Sauce, combine raspberries and maraschino cherries (without stems) in a blender or food processor and blend until smooth.