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1
In a bowl macerate cherries in brandy, stirring occasionally, 2 hours, or until brandy is almost absorbed.
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2
Preheat oven to 350F.. Line bottom of a buttered 10-by-2 inch round cake pan with wax paper or parchment paper and butter paper.
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3
In a double boiler or in a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally.
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4
Remove top of double boiler or bowl from heat and cool mixture.
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5
In a bowl with an electric mixer beat yolks and 1/2 cup sugar until light and fluffy.
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6
Add chocolate mixture and stir until combined.
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7
Fold in cocoa powder until combined well (be careful not to overmix).
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8
In another bowl with cleaned beaters beat whites until they hold soft peaks and beat in remaining sugar in a slow stream, beating until meringue just holds stiff peaks.
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9
Stir about one fourth meringue into chocolate mixture to lighten and fold in remaining meringue gently but thoroughly.
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10
Fold in cherries.
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11
Transfer batter to pan, smoothing top, and bake cake in middle of over 40 minutes, or until center is just set.
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12
Cool cake in pan on a rack 15 minutes.
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13
Run a thin knife around edge of pan an invert cake onto rack to cool completely.
