Melt butter in a small saucepan over medium. Cook, swirling and stirring bottom of pan occasionally, until nutty and golden brown, 10 to 12 minutes. Pour into a large heat-proof bowl and place in refrigerator, uncovered, until almost room temperature but still liquid, about 30 minutes.

Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray and line with parchment paper, leaving 2 inches overhanging on all sides; set aside.

Whisk together flour, Chai spice blend, baking soda, and salt in a medium bowl; set aside. Whisk brown sugar, vanilla, 1/2 cup of the granulated sugar, and 1 of the eggs into the cooled brown butter until combined. Fold flour mixture into butter mixture until just combined (mixture will resemble the consistency of a dough).

Spread batter into an even layer in prepared baking pan. Bake until puffed, golden brown, and almost cooked through, 25 to 28 minutes. Remove from oven.

Meanwhile, beat cream cheese and remaining 1/4 cup sugar in a medium bowl with an electric hand mixer until smooth and slightly fluffy, about 1 minute. Add remaining egg and beat until well combined, about 30 seconds.

Spoon and spread cream cheese mixture on top of cooked blondie in pan. Stir together cherry amarena cherry syrup and cherry spread in a small bowl until combined. Dollop over cream cheese mixture and use the tip of spoon to swirl decoratively. Arrange amarena cherries on top of swirl.

Bake until top has puffed slightly and cream cheese mixture is set, about 25 more minutes, tenting with foil during the last 5 minutes to prevent browning. Let cool completely in pan on a wire rack, about 3 hours. Remove from pan using parchment overhang. Cut into squares and serve.