Bring the chopped dried cherries, brandy, water, and sugar to a boil in a small saucepan over medium heat. Reduce the heat to low and simmer until the liquid is absorbed by the cherry pieces/evaporated from the pan, stirring every 5 minutes or so. Remove from heat and set aside to cool to room temperature.
Preheat the oven to 350 degrees Fahrenheit. Grease and lightly flour a small 6-cup capacity loaf or bundt pan (if you have nut flour (i.e. almond, hazelnut, etc) handy, use this to lightly flour the pan—it helps prevent sticking even better than gluten-based flour). Set it aside.
Bake until a toothpick inserted into the center of the cake comes out clean, about 40 to 45 minutes. Remove from the oven and allow to cool for 10 minutes before removing the cake from the mold and allowing it to cool completely on a wire rack.