Drain cherries; reserve syrup.
Add cold water to make 1 cup liquid.
In saucepan mix sugar and cornstarch; slowly blend in reserved syrup.
Cook land stir till thickened.
Remove from heat; stir in cherries.
Turn into blazer pan of chafing dish.
Set pan over hot water (bain-marie).
Heat brandy in small saucepan.
Ignite and pour over cherry mixture; blend into sauce.