Prepare the Cherry Compote: In a small saucepan, combine cherries, balsamic vinegar, brown sugar, and pepper. Bring to a simmer over medium heat.

Cook the compote, stirring occasionally, for about 8-10 minutes, until the cherries have broken down slightly and the sauce has thickened to a syrupy consistency. Remove from heat and set aside.

Form the Patties: Gently mix the ground beef with garlic powder, salt, and pepper. Divide the mixture into 4 equal portions and form into patties slightly wider than the buns. Make a small indentation in the center of each patty.

Cook the Burgers: Heat a grill or large skillet over medium-high heat. Cook the patties for 4-5 minutes per side for medium-rare, adjusting time for desired doneness. Replace the heat directly under the patties with a slice of brie cheese during the last 2 minutes of cooking, covering the pan briefly to melt.

Assemble the Burgers: Lightly toast the brioche buns. Place the brie-topped patty on the bottom bun.

Spoon a generous amount (about 2 tablespoons) of the warm cherry compote directly over the melted brie. Top with the other half of the bun and serve immediately.