1Prehat oven to 325 f 10 in square baking cake pan. In medium bowl, toss dried cherries and walnuts with 1 tablespoon flour. In seperate medium bowl with a wire wisk, stir in 2 cups flour, baking powder, and salt.
2In large bowl, with mixer turned low, beat butter and sugar until blended, turn up speed to high; beat until fluffy and light,5minutes., occasionally scraping bowl with rubber spatula. Reduce speed to low. Add eggs , brandy, vanilla and flour mixture; beat until well mixed, frequantly scraping bowl. Stir cherry mixture into flour mixture. Spoon butter into prepared pan spread evenly.
3Arrange walnuts all over top of batter in pan. Bake 1 hour 10 min or until a toothpick comes out clean go around the edges of pan to loosen it from sides let cool 10 minutes then place upside down on cake plate let cool completely. In 1 quart sauce pan heat cherry perserves over medium high heat, stirring constantly, until melted and bubbly, brush cooled cake with the preserves let cool 15 minutes. Serve