For the Basler Brunsli, melt chocolate and stir in cherry brandy. Mix almonds with flour, cocoa powder and half of granulated sugar. Beat egg whites with second half of sugar until stiff.
Fold into the almond and flour mixture. Then add the chocolate mixture and chill for about 1 hr. Roll out about 7mm thick (on granulated sugar or almonds) and cut out figures.
Let the figures dry again for about an hour on a baking tray covered with baking paper, then bake in a 220 degree oven (preheated, it should already be hot!) for five minutes.
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