Chop 225g Callebaut dark or milk chocolate. Place all but 1/4 cup in a heatproof bowl set over barely simmering water. Heat, stirring occasionally, until melted. Remove from heat, and stir in remaining chocolate until melted (the second addition of chocolate will temper and make it look shiny once set). Remove cherries from brandy and set on paper towel. Hold the stem and dip to coat the cherry in chocolate.