Chop the sour cherries and mix with 1 tablespoon of cherry brandy. Leave to infuse for at least 1 hour. Knead the raw marzipan mass with the cherries and the chopped walnuts (the whole mass will turn red). Form rolls of the mixture about 1.5 cm thick and flatten them with the help of a wide knife into sticks about 3 cm wide and 1 cm high. Cut the sticks into corners (similar to pointed cakes or pineapple pieces).
Chop the chocolate coating medium fine.
Place two-thirds of it in a small bowl and melt over a pot of hot water. Caution: the water must not be too hot or come into contact with the chocolate! It is best to mix boiling water with an equal amount of cold water to reach the right temperature. Remove the melted couverture from the water bath and melt the remaining couverture in it. Meanwhile, the walnut halves can be cut in quarters for decoration.
When the couverture has almost solidified again, carefully heat it again over the hot water bath until it has become smooth again.
Using a fork (a praline fork or other two-pronged fork is ideal), dip the confections completely into the couverture.
Place briefly on a cooling rack to drain, placing a walnut quarter on each praline.
Before the chocolate coating has set, transfer the confection to parchment paper or aluminum foil until the chocolate has set. Variation 1: If you don’t like working with chocolate coating, you can form cherry-sized balls from the marzipan mixture and roll them in a mixture of cocoa powder and powdered sugar or just in cocoa powder. Variation 2: ‘Sweet’ people coat the confection with a powdered sugar glaze made from sifted powdered sugar and cherry juice.