Line a baking sheet with parchment paper.

Drain the cherries, reserving the juice.

In a small separate bowl, whisk together the flour and cocoa powder. Set aside.

In a saucepan, heat the milk, water, salt, butter, and sugar over medium heat until boiling.

Remove from heat. Add the dry ingredients. Return the pan to the heat and stir briskly until the mixture pulls away from the sides of the pan.

Transfer the pastry dough to a mixer fitted with the paddle attachment. Mix for 1-2 minutes.

Add the eggs one at a time, making sure each is fully incorporated into the batter before adding the next.

Preheat the oven to 350 degrees F.

Load the pastry dough into a large piping bag fitted with a large star tip.

Pipe out heart shapes onto the prepared baking sheet.

Place in Oven and bake for 20 minutes.

Remove from oven and transfer the pastry sheets to a wire rack to cool completely.

Beat the heavy cream, powdered sugar, cherry brandy and one tablespoon of the reserved cherry liquid together until stiff.

Use a serrated knife to cut the pastry hearts in half horizontally.

Arrange the bottom halves on the baking sheet.

Fill a piping bag with a star tip attached with the whipped cream mixture.

Pipe large stars onto the bottom half of the hearts.

Arrange a few of the drained cherries on top.

Cover with the top half of the pastry.

Pipe a dollop of the cream mixture onto the top and garnish with a cherry.

Plate and refrigerate until serving.