Combine cherries and brandy in a saucepan and place over high heat and burn off the alcohol for about 1 minute.

Add the sugar and reduce the heat to a simmer.

Lightly squish the cherries once with a fork and cook for a further 10 minutes.

Drain the cherries out and allow to chill.

Continue to cook the liquid until slightly thicker and place in fridge to chill as well.

Lightly colour the almond flakes in a dry pan over med-high heat (be sure to toss the almond flakes continually as they will easily burn).

Once slightly browned remove them from the pan immediately and spread out on a plate to cool.

Once all the ingredients are cool, place a small layer of mascarpone in each glass (making the mascarpone layers too thick will make the dessert a little too rich).

Layer some cherries onto that.

Then sprinkle some almonds onto that.

Another layer of mascarpone and so on and so forth until the top of the glass is almost reached, the last layer should be cherries.

Just prior to serving pour a little of the reserved cherry juice on top and garnish with the last of the almonds.