Pour brandy or rum over cherries in a small bowl, place in freezer, turning cherries
a few times.
Prepare an ungreased 5 to 6 cup soufflé dish: Fold a piece of wax paper, 25 inches
long in lengthwise wrap around dish to make 3 inch stand up collar, hold in place
with string and paper clip.
Soften gelatin in water, heat milk slowly in saucepan until bubbles start to
appear around edge. Separate eggs, beat yolks slightly with 1/4 cup sugar. Pour
hot milk into yolks, beating constantly, return to saucepan and cook over low heat
stirring constantly until custard starts to thicken and coats the spoon. Remove
from heat, stir in soften gel, add rum extract, strain back into bowl.
Melt chocolate squares in small bowl over boiling water. Remove cherries from
brandy or rum. Dip cherries into chocolate, placing on wax paper. Add remaining
chocolate and brandy, rum from cherries into yolk mixture, beat smoothly. Place
bowl into larger bowl filled with ice.
Chill at room temperature, stirring often
until as thick as unbeaten egg whites.
Beat egg whites until foamy and double in volume. Add remaining 1/4 cup sugar,
1 tablespoon at a time, beating until meringue stands in firm peaks. Beat about
1/4 of meringue into thicken chocolate mixture. Fold remaining into chocolate. Spoon
into soufflé dish.
Chill for several hours.
Just before serving, remove collar, garnish with whipped cream and chocolate