Brandied Cherry Bavarian

1 lb. can pitted dark sweetened cherries
1/2 c. brandy
6 oz. pkg. cherry flavored gelatin
1 c. heavy cream, whipped


Drain cherries and reserve syrup. Cut cherries in half and marinate in brandy 1 to 1 1/2 hours. Add enough water to reserved cherry syrup to equal 2 cups; heat to boiling. Dissolve gelatin in boiling liquid; chill until slightly congealed. Drain cherries and add brandy to gelatin mixture and mix in. Fold in whipped cream; chill until slightly congealed. Add cherries and mix gently. Put into lightly oiled 1 1/2 quart mold and chill until firm. If desired, serve with additional whipped cream. 6 servings.