1Place the raisins and brandy in a bowl and let soak for 30 minutes. Put the chocolate, butter, and syrup in a pan and heat gently until melted.
2Stir in the graham crackers, almonds, cherries, raisins, and brandy. Turn into a greased 8x8 shallow pan and let cool. Cover and let chill in the refrigerator for 1 hour.
3To make the topping:
Place the chocolate and butter in a small heatproof bowl and melt over a pan of gently simmering water. Sir and pour the chocolate mixture over the cookie base. Let chill in the refrigerator for 8 hours, or overnight. Cut into bars or squares to serve.