Preheat your oven to 350°F (175°C).
Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides.
Cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry mixture to the wet ingredients.
Fold in the chopped maraschino cherries and miniature marshmallows.
In a microwave-safe bowl, combine the peanut butter and chocolate chips with 2 tablespoons of butter. Heat in 30-second intervals until melted and smooth.
Stir in the Rice Krispies until fully coated.
Pour half of the chocolate cherry batter into the prepared pan, layer the Rice Krispie mixture on top, followed by the remaining batter.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Allow to cool completely in the pan before lifting out and slicing into squares.
