Preheat the oven to 325°F (160°C or 150°C for fan assisted ovens).
Grease an 8 inch (21 cm) square pan well with butter.
Put the dried cherries and the red wine into a small saucepan and heat over low heat until the cherries begin to absorb the wine and plump up. Set aside to cool a little.
Meanwhile, melt the butter and the chocolate together over very low heat in a large saucepan. Stir occasionally with a wooden spoon until the butter and the chocolate have just melted together.
Remove the saucepan from the heat and stir in the rum with a wooden spoon. Set aside to cool a little.
Beat the eggs and the sugar together in a medium bowl until light and fluffy.
Slowly add the eggs and sugar to the slightly cooled chocolate mixture in the large saucepan, stirring constantly.
Stir in the flour until well combined.
Add the cherries and the chopped nuts and stir in well. (The cherries should have soaked up all the red wine by now. However, if they haven't and there is just a little left you can stir that into the batter with them.)
Scrape the batter into the prepared 8 inch square pan and bake in the oven for 20 to 25 minutes or until just cooked. The brownies should still be slightly squidgy in the centre.
Set aside to cool before cutting into the brownies squares and serving.