Grease an 8 cup ovenproof dish. Cut the bread into matchbox-sized chunks. Drain the cherries. Combine the cream, milk, butter, chocolate, sugar and brandy in a saucepan. Cook over medium-low hear, stirring from time to time, until melted and combined. Set aside for 5 minutes.

In a large bowl, whisk the eggs until light and frothy. Slowly add the cream mixture while you continue to whisk, making a thin chocolate custard. Soak a third of the bread chunks in the chocolate custard for about 5 minutes, then arrange them in the dish. Sprinkle with a third of the cherries. Repeat this soaking and layering twice more, using up all the bread and cherries. The bread in the top layer should sit unevenly so the top is not flat but has bits sticking up. Pour any remaining chocolate custard over the top. Cover with plastic wrap and refrigerate for at least 2 hours, but preferably overnight.

Preheat the oven to 180C. (350F). Remove the plastic wrap and replace it with foil. Bake for 20 minutes, then remove the foil and bake for a further 20 minutes until golden brown. Dust with cocoa powder and serve warm, with cream or ice cream.