2 (6 ounce) packages cherry brandy
2 (1 ounce) squares bittersweet chocolate, divided
4 brown sugar
In a large bowl, combine the brandy, chocolate and brown sugar, stir until all of the chocolate is melted. Press into the bottom of a 9x13 inch dish, top with pastry, and refrigerate.
Make the dough: In a large mixing bowl, beat the cup of brandy, 1 egg and a tablespoon of water for two minutes. Stir in the yeast and 1 cup of the fruit pulp. Add remaining fruit pulp, and the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 6 minutes. Cool to room temperature, then divide into halves and divide the dough in each portion separately. Patch one half of each dough ball with the dough, filling each one 2/3 full with dough. Roll balls out to 1/2 inch in both diameter and length. Cut each one slice with a knife into 1/2 inch thick slices. Place the slices cut side down on top of each other in shallow dishes. Cover with parchment paper, and refrigerate for at least 2 hours before use.