Position the oven rack of an electric convection oven in the lower slot with the rack oriented upwards. Preheat your convection oven to 350°F/180°C. Butter a shallow 9x13-in. pan.
Place the 1/2 c. Cognac into a small sauce pan or butter warmer. Add the cherries and simmer until most of the Cognac has been absorbed. Reserve.
Mix the brown sugar, butter, eggs, corn syrup and 2 Tbsp. Cognac in a large bowl.
In another bowl, combine the flour, baking powder and salt. Add the flour mixture to the corn syrup mixture. Add the cherries and 1 c. white chocolate morsels. Combine thoroughly. Pour the batter into the prepared pan.
Bake for 25 minutes or until the batter forms a light crust and just begins to set. Remove from the oven and cool for a few minutes.
Bring the cream to a simmer in a small sauce pan or butter warmer. Whisk in the 1/2 c. morsels and melt.
Drizzle over the top of the blondie before cutting. (Make sure the blondie is completely cooled before drizzling).
Cut into squares and serve.