Preheat oven to 350°F. Prepare 9 in. x 9 in. pan with parchment paper.
In a large saucepan, melt chocolate and butter over low heat, stirring to combine. Cool slightly.
In a small bowl, stir together flour, cocoa powder and salt. Add sugar, eggs and vanilla to chocolate mixture. Stir until well combined. Add flour mixture; stir until just incorporated. Stir in cashews. Pour into prepared pan.
Bake 24-28 minutes or until toothpick inserted into the center comes out nearly clean.
While brownies bake, unwrap caramel candies and roll each one out until it is 1/8 inches in thickness. Cut with medium sized Leaf Cut-Outs cutter.
Remove brownies from oven and immediately top with caramel cut outs, arranging in 3 rows of five. Position a cashew on each caramel.
Return to oven for 1 minute. Remove from oven. Cool on cooling grid until just barely warm. Cut into 1-1/2 in. x 3 in. rectangles and serve warm or at room temperature.