Combine sugar, brandy or pineapple juice, sour cream, butter, marshmallows
and salt in a heavy saucepan. Stir over moderate heat until sugar is dissolved.
Place candy thermometer in mixture and boil about 10 minutes to 234 degrees
F or soft ball stage.
Remove from heat; pour 3/4 cup of the hot mixture into a 1-quart measure
and add semisweet chocolate; stir until the chocolate is melted.
Quickly stir in walnuts.
Turn into a buttered 9 x 5-inch loaf pan and spread level with back of spoon
Set the pan with remaining syrup into shallow pan of boiling water; add
white chocolate and cherries and stir until the chocolate is melted.
Turn into pan with chocolate mixture and quickly spread level; let stand
until set before cutting into squares.