Preheat oven to 350° F. Butter a 9x13 inch baking pan.
Combine dried cherries and cherry juice in a small saucepan. Bring liquid to boil, then remove from heat. Set aside to allow the cherries to reconstitute and cool.
Sift cocoa powder, flour, baking powder, and salt.
Melt butter in microwave or on the stovetop.
Add sugar and melted butter to mixing bowl, cream until fluffy.
Add eggs, one at a time, making sure that the egg is thoroughly combined before adding the next. Add vanilla and almond extracts.
Stir in dry ingredients into wet, and mix until just combined.
Mix in the reconstituted cherries and any remaining cherry juice. Stir until homogenous.
Stir in chopped chocolate and cacao nibs.
Pour brownie batter into prepared 9x13 pan, bake for 28-30 minutes, or until toothpick inserted comes out clean.
Let cool uncovered (or covered loosely with a thin tea towel) to room temperature before cutting and serving.