Pour brandy over drained cherries; let set for two days.
Combine butter and salt; blend until smooth.
Add sifted powdered sugar and mix well.
Knead until smooth and shiny; chill for 1/2 hour wrapped in waxed paper.
While chilling, drain cherries well on paper towels; pat dry.
(reserve brandy marinate for brushing on cakes or for cooking) Shape a marble-sized piece of fondant around each cherry; place on waxed paper lined tray.Chill until firm; about 2 hours.
Melt chocolates separately over hot water, stirring constantly.
Dip cherries and place on wax paper lined tray.
Place in refrigerator to set.
Store in covered container in a cool, dark place 10-14 days to fully ripen.