Preparation: Combine cherries and sugar.
Let stand 2 hours.
Cover; cook over low heat 25 minutes; stir often.
Remove cherries from syrup.
Bring syrup to boil; boil, uncovered, 10 minutes.
Measure syrup; add 1/3 cup brandy for each cup.
Canning: In kettle combine syrup and cherries.
Bring to boiling.
Spoon into hot, clean jars, leaving 1/2 inch headspace.
Wipe rims; adjust lids.
Process in boiling water bath for 20 minutes (start timing when water boils).
Store at least 2 months before serving.