1. Heat oven to 350°F. Line 8-or 9-inch square baking pan with foil, extending foil over edges of pan. Grease and flour foil.
2. Pat chopped cherries between layers of paper towels to remove excess moisture. Beat butter, sugar, eggs, corn syrup and brandy in large bowl until well blended. Add flour, cocoa and baking powder to butter mixture, beating until blended. Stir in chopped cherries, almonds and white chips. Pour batter into prepared pan.
3. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cover; refrigerate until firm.
4. Use foil to lift brownies out of pan; peel off foil. Cut brownies into shapes with cookie cutters or cut into squares. Garnish with WHITE CHIP DRIZZLE and maraschino cherry halves, if desired. Refrigerate until drizzle is firm; refrigerate leftover brownies. About 16 brownies.
WHITE CHIP DRIZZLE: Place 2/3 cup HERSHEY'S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds: stir. If necessary, microwave at MEDIUM additional 15 seconds until chips are melted when stirred. Using tines of fork, drizzle across brownies.