Position the oven rack in the lower slot with the rack oriented upwards. Preheat your Calphalon XL Convection Oven to 350ºF. Butter a shallow 9" x 13" pan. Place the 8 Tbsp. 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 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. Cut into squares and serve.
Serving suggestion: White Chocolate Drizzle
Bring the cream to a simmer in a small sauce pan or butter warmer. Whisk in the morsels. Drizzle over the top of the blondie before cutting. (Make sure the blondie is completely cooled before drizzling).