Instructions: Mix sugar, salt and egg yolks in a sauce pan until smooth paste. Mix water and gelatin and let stand 2-4 minutes until thick. Add eggnog to egg mixture a little at a time and let stand 1 hour. Beat egg whites until they cling to side of bowl and add sugar. Beat whipping cream until it clings to bowl, add cherries, pecans, vanilla and brandy extract. Fold whipping cream into custard mixture. Fold in egg white mixture. Place into 8-10 cup oiled mold. Cover with waxed paper. Refrigerate overnight.

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