In small saucepan, combine marshmallows and milk. Cook over low heat, stirring
constantly, until marshmallows are melted and mixture is smooth. Remove from heat.
Into medium bowl, pour 1/3 cup marshmallow mixture; stir in brandy and food color.
Remove wrappers from chocolate pieces. To remaining marshmallow mixture, add
36 chocolate pieces; return to low heat, stirring constantly until chocolate is
melted. Remove from heat; cool to room temperature.
In small mixer bowl, beat whipping cream until stiff. Fold 1 cup whipped cream
into chocolate mixture. Gradually fold remaining whipped cream into reserved mixture.
Fill 4 parfait glasses about three-fourths full with chocolate mixture; spoon
or pipe remaining mixture on top.
Refrigerate for 3 to 4 hours or until set.
Garnish with additional chocolate Kisses, if desired.