For brandied cherries, in a small saucepan combine the 2/3 cup sugar and the brandy. Bring to boiling; add cherries. Reduce heat; simmer, uncovered for 3 minutes. Remove from heat; let cool.
Preheat oven to 325 degrees F. Grease an 8x8x2-inch baking pan. Line pan with foil, leaving about 1 inch of the foil extending over the edges of the pan. Grease the foil; sprinkle with cocoa powder.
In a small saucepan melt butter over low heat. Transfer melted butter to a medium bowl. Add the 1 cup sugar, the 3/4 cup cocoa powder, the vanilla, and salt. Using a wooden spoon stir until cocoa powder is completely incorporated. Add eggs, one at a time, beating with a wooden spoon just until combined. Add flour; stir just until combined. Spread batter evenly in the prepared pan.
Bake about 25 minutes or until edges start to pull away from sides of pan. Cool brownies for 45 minutes (they will still be slightly warm). Use foil to lift uncut brownies from pan. Cut warm brownies into 16 squares. Place 1 brownie square in each of 4 shallow dessert dishes. Top with brandied cherries. If desired, serve with gelato. Let remaining brownies cool completely. Store cooled brownies in an airtight container at room temperature for up 3 days or freeze for up to 1 month.