Coat two mini fluted cupcake or muffin (Bundt) pans (12 indentations each pan, each indentation 2-1/2 inches in diameter) with nonstick cooking spray. Lightly dust with flour.

Combine the containers of cherries and 1/2 cup brandy in bowl; let stand for 1 hour, tossing occasionally.

Heat oven to 300 degrees F.

Combine flour and salt in bowl. Sprinkle 1/4 cup of the flour mixture over cherry mixture; toss to coat well.

Beat butter, sugar, eggs and vanilla in large bowl on high speed 3 minutes. Stir in remaining flour mixture until smooth. Pour over cherry mixture; fold together just until well blended. Spoon slightly rounded 1/4 cup batter into each cake indentation. Pour water into any empty cups.

Bake in 300 degrees F oven about 30 minutes or until toothpick inserted in centers comes clean. Cool cakes in pans on wire racks 5 minutes. Remove cakes from pans to racks; let cool.

Heat 2 tablespoons brandy and marmalade in saucepan until bubbly. Press through sieve into bowl. Brush on cakes. Let cool. Garnish with whipped cream and additional candied cherries, if desired.