Brandied Cherry Brownie Bites

Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In 1-quart saucepan, heat cherries and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes.

Make brownie mix as directed on box, using water, oil and egg, except stirring in cherries, any remaining brandy and 1/2 cup of the hazelnuts. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Refrigerate 1 hour.

Line cookie sheet with waxed paper. With spoon, scoop out brownies and shape into 1-inch balls; place on cookie sheet.

In microwavable bowl, microwave baking chocolate uncovered on High 1 minute or until melted, stirring after 30 seconds. Stir in hazelnut spread until well blended. With fork, dip brownie balls, one at a time, into chocolate mixture; tap off excess. Return to cookie sheet. Sprinkle with remaining 1/4 cup hazelnuts. Refrigerate 30 minutes or until set.