1. Prick the cherries all over with a sterilised fine skewer.
2. Put 125 g (4 oz) of the sugar and half the water in a heavy-based saucepan and dissolve over a low heat to make a light syrup.
3. Add the cherries and cinnamon stick and poach gently for 4-5 minutes.
4. Remove the pan from the heat and drain the cherries, reserving the syrup but removing the cinnamon stick.
5. Cool, then arrange the fruit in small sterilised jars.
6. Add the remaining sugar to the reserved syrup and dissolve it slowly.
7. Bring to the boil and boil to 110°C (230°F), then allow to cool.
8. Measure the syrup and add an equal quantity of brandy.
9. Pour over the cherries. Cover and store for about 1 month before eating.