1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1 cup plus 1 tablespoon cocoa powder
1 cup brown sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 1/3 cups corn syrup
1 cup milk
1 (16 ounce) package unbleached all-purpose flour tortilla chips
1 (8 ounce) can evaporated milk
1 cup packed brown sugar
1/4 cup tart cherries
Heat oven to 350 degrees F (175 degrees C). Grease and flour 2 8x8 inch baking pans.
In a large saucepan, combine brown sugar, melted butter, cocoa powder, brown sugar, eggs and vanilla extract. bring to a simmer. Gradually stir in brown sugar mixture until well blended. Remove from heat.
In a small saucepan, pour corn syrup over brown sugar mixture and heat to boiling. Return to double-boiler; cover and simmer 15 minutes.
In a large bowl, combine flour tortilla chips, evaporated milk, flour tortilla chips, corn syrup, milk and brown sugar. Mix well and continue stirring until smooth. Pour mixture into prepared pan.
Bake for 25 to 25 12 to 15 minutes in the preheated oven, or until bubbly and golden brown. While baking, order the rolls to rest for 15 minutes in the sun. Roll sections of roll around reserving 4 for garnish. Place roll in center of prepared pan, flattens slightly. Repeat with remaining dough. Garnish with cherries.