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1
In a small pot, combine cherries, 3/4 cup sugar, and brandy. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
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2
Stir in the cornstarch. Allow to cook for a couple minutes more until it begins to thicken. Then, remove sauce from heat and allow to cool completely.
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3
Add about 3/4 cup cream in a saucepan over medium-high heat. Bring just to a simmer - there will be vigorous bubbles all around the edge, but not quite in the middle - then take off the heat immediately.
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4
Pour the chocolate into the hot cream and allow to stand for a couple of minutes. Use a whisk and slowly start to stir in the middle of the mixture with small circular motions Continue stirring in small circles as the chocolate begins to mix into the cream in dark streaks. Slowly begin to stir in larger motions and stir until the mixture is a uniform brown color. Allow the chocolate and cream mixture to cool to about room temperature - it will thicken some in the process.
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5
In the meantime, chill the rest of the cream. When everything is cool, add the chilled cream to a bowl with the sugar and vanilla and beat with an electric mixer until soft peaks begin to form. Then, scrape in the chocolate cream and continue to beat until the all of the cream is light chocolate colored and forms stiff peaks. Chill.
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6
To assemble the fools, layer cherry sauce and chocolate whipped cream in alternating layers in glass dessert bowls or parfait glasses (you can also make one large fool in a glass bowl), ending with whipped cream on the top. Allow to chill until ready to serve. Garnish each serving with chocolate shavings, or a cherry, or both!
