Drain cherries, reserving syrup.
Cook syrup in 1 quart saucepan till reduced to 14 cup.
Add brandy and cherries.
Let stand 6 to 8 hours or overnight.
Fill small ice cream scoop or 14 cup measure with chocolate ice cream; poke 2 or 3 cherries into center.
Cover with ice cream to make a ball; freeze.
Let balls soften slightly before serving; roll in chopped nuts.