In a small saucepan, combine cherries, brandy, and 2 tablespoons of sugar. Simmer for 5-7 minutes, until cherries are softened and liquid is reduced. Remove from heat and allow to cool.

In a medium saucepan, heat cream and milk over medium heat until steaming but not boiling.

Whisk egg yolks and sugar together until pale. Slowly add the hot milk mixture to the egg yolks, whisking constantly. Return to saucepan and cook over low heat until thickened.

Stir in vanilla extract, then refrigerate custard for at least 4 hours.

Churn the custard in an ice cream maker according to instructions. Add cherries and chocolate during the last few minutes of churning.

Transfer to an airtight container and freeze for 2 hours to firm up.