Wash and pit cherries. Cook in water to cover with cinnamon stick 1 hour.
Discard cinnamon stick. Put cherries through a sieve and bring the juice to the boiling point.
Soften the cornstarch with a little cold water, mix with the sugar and stir into the hout juice. Cook 12 minutes, stirring constantly. Remove from heat and stir in brandy.
Serve cold on puddings, fruit cakes or other cakes.