Place the cherries in a tall, narrow jar and pour in the brandy. Gently push the cherries down so they are submerged in the brandy. Cover and let soak in the brandy for 24 hours.
Coarsely chop the chocolate and place in a heatproof bowl. Set over, not in, barely simmering water. Heat, stirring from time to time, until the chocolate is has just melted and is smooth. Remove from the heat. Line a baking tray with parchment paper. Remove the cherries from the brandy and set them on a paper towel. (Reserve the leftover brandy for another use, such as the cherries jubilee found in our website recipe collection.) Hold the stem of a cherry and dip and coat the fruit portion into the melted chocolate. Let the excess chocolate drip off and then set on the tray. Repeat with the remaining cherries. Place tray of cherries in fridge to set the chocolate.