PREPARATION:

1. Prepare Streusel Topping; set aside.
2. Preheat oven to 350°F. Grease 10-inch tube pan with removable bottom. Sprinkle 1/4 cup flour into pan, rotating pan to evenly coat bottom and sides of pan. Discard any remaining flour.
3. Bring cherries and brandy to a boil in small saucepan. Cover; remove from heat. Let stand 20 to 30 minutes or until cherries are tender. Drain; discard any remaining brandy.
4. Beat sugar and butter in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating until thoroughly blended. Beat in sour cream and vanilla.
5. Add remaining 3 cups flour, baking powder, baking soda and salt. Beat with electric mixer at low speed until just blended. Stir in cherries.
6. Spoon 1/2 of batter into prepared tube pan. Sprinkle with 1/2 of Streusel Topping. Repeat with remaining batter and Streusel Topping. Bake 1 hour or until toothpick inserted into center comes out clean.
7. Cool in pan on wire rack 10 minutes. Remove from pan. Serve warm or at room temperature. Garnish as desired.