I have a batch of brandied dark cherries in the works to use for cherry cordials (dipped in fondant, then couverture). The thought just occurred to me to try brandying some frozen pie cherries. Anyone ever try something like this? Brandied frozen cherries, choc covered sour cherries, etc.? Any comments on flavor, texture and such? Will brandied frozen cherries be firm enough to handle? Sounds like a nice Black Forest gateau kind of flavor to me. Hmm... I wonder what a brandied sour cherry encased in buttercream, then dipped would be like.