PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan. Coarsely chop maraschino cherries; set aside.
BEAT 3/4 cup butter in large mixer bowl on high speed for 30 seconds. Gradually add in malted milk; beat until mixture is crumbly. Beat in eggs, 3 tablespoons reserved cherry liquid and almond extract. Beat in flour just until combined. Fold in chopped cherries and morsels. Spread batter into prepared pan.
BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Drizzle brownie with Cherry Drizzle. Cut into bars.
FOR CHERRY DRIZZLE:
COMBINE 1/2 cup sifted powdered sugar, 1 tablespoon melted butter and 1 teaspoon reserved cherry liquid in small bowl; stir. Add enough additional reserved cherry liquid to make glazing consistency.