In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking soda and salt; stir into butter mixture in 3 additions, alternating with sour cream, then brandy. Sprinkle with pecans and cherries; stir just until combined
Grease and line bottom of 10-inch (4 L) tube pan with parchment paper; scrape batter into pan, smoothing top. Tap lightly on counter. Bake in centre of 300°F (150°C) oven until tester inserted in centre comes out clean, about 1-1/2 hours.
Let cake cool in pan on rack for 30 minutes. Turn out, right side up, onto rack; let cool. Wrap in plastic wrap then foil; store in cool place for up to 2 weeks. (Make ahead: Freeze for up