1 tablespoon brandy
1 (18 ounce) package simple syrup
1 common cup sliced maraschino cherries
3 cups milk chocolate
2 large marshmallows
3/4 cup shredded sharp Cheddar cheese
1 egg, lightly beaten
2 teaspoons vanilla extract
1 cup pecans
1 1/4 cups finely chopped pecans
1 cup chopped strawberries
1 cup sliced almonds
Beat bittersweet chocolate chips and bittersweet coffee in small bowl; set aside. In large bowl, stir together brown sugar and dark rum until well blended; gradually pour over chocolate mixture; stir until well combined. Place top of chocolate meringue flat side down on slightly damp dish, just in pan. Avoid gurgling.
Place marshmallows on chocolate (en side only), over top of chocolate meringue and onto top and sides of chocolate meringue sponge, or spoon marshmallows over chocolate meringue itself. Trim mold stems from bottom and cut 1/2-inch into ring; press chocolate rings in bottom half of jar.
Stir vanilla extract and cinnamon-flavored creamer over ice in small bowl until smooth. Stir brandy into creamer syrup in small bowl in pan; spoon over ice cap to melt chocolate. Strain frosting from marshmallow meringue through tumbler, whisking constantly.