Soak cherries in half cup brandy and place in freezer. Melt 5 ounces semisweet chocolate over hot water. When cherries are frozen, dry on paper towel and quickly dip, one at a time, into chocolate, swirling around by stem until completely covered. Chocolate will harden almost immediately. Place on waxed-paperlined rack in refrigerator until ready to use. To make crust, grind wafers in blender until crumbs are very fine. Combine melted butter with crumbs and pat onto sides and bottom of buttered 23 cm springform pan. Bake at 160ºC 10 minutes. Remove from oven and cool completely. Meanwhile, to make filling, combine egg yolks, 1.5 cups sugar, vanilla, salt and half cup brandy in top of double boiler. Place over simmering water and beat until pale yellow and thick, about 8 to 10 minutes. Remove from water and set aside. Melt unsweetened and 2 ounces semisweet chocolate in top of double boiler over hot water. When melted, remove from water and beat in softened butter, a bit at a time. Gradually beat chocolate into egg yolk mixture until smooth. Chocolate mixture will congeal and become very stiff. Beat in coffee. Beat egg whites (at room temperature) into soft peaks. Gradually beat in 3 tablespoons sugar until stiff peaks form. Beat 1 cup of beaten egg whites into chocolate mixture to thin, then carefully fold in remaining beaten egg whites until thoroughly incorporated. Whip cream until stiff and gently fold into chocolate mixture. Pour into prepared crust and chill overnight in refrigerator. Garnish with cherry cordials.