In a small bowl lightly toss cherries with cherry brandy or maraschino cherry juice. Let stand for 30 minutes, stirring once or twice. Then drain well, reserving liquid for cooking dough and frosting. In a large mixing bowl beat butter (or margarine) with an electric mixer on medium to high speed for about 30 seconds or until softened. Add about half of the flour to the butter. Then add sugar, cocoa powder, egg, baking soda, baking powder, and 1 teaspoon of the reserved liquid. Beat until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Shape 1 scant teaspoon of the dough around each cherry. Place each ball in a miniature paper or foil bake cup (1 inch in diameter). Place cups 1 inch apart on an ungreased cookie sheet. (Or, omit the bake cups and place the dough balls 1 inch apart on an ungreased cookie sheet.) Bake in a 350F oven for 10 to 12 minutes or until tops look dry. Transfer cookies from the cookie sheet to a wire rack. Frost each warm cookie with 1/2 teaspoon frosting. Then cool completely. Chocolate Cherry Frosting In a small heavy saucepan stir together 1/2 cup semisweet chocolate pieces and 1/3 cup sweetened condensed milk. Cook over low heat just until chocolate is melted, stirring occasionally. Stir 1 or 2 tablespoons of the reserved liquid to make frosting of spreadable consistency. Makes about 1/2 cup.