1. Melt the chocolate, stirring until smooth. Set aside and allow to cool.
2. In a food processor, pulse brown sugar until a powder. Add cherries and pulse for 10-20 seconds or until cherries are minced. Do not liquefy or reduce the cherries to a pulp.
3. Add brandy, salt and vanilla and pulse.
4. Add Plugrá Butter and pulse until well combined.
5. remove butter from the food processor and incorporate the chocolate into the mixture until well combined.
6. Shape into a log using parchment of wax paper, or use a butter mold to form. Refrigerate until firm (about 2 hours), slice into thin rounds as needed or transfer to plastic wrap to store.