32 ounces pitted, dark, sweet cherries
12 ounces pineapple juice
1/2 cup brandy
1/4 cup lemon juice
Two (4/5 quart bottles) champagne, chilled

Drain cherries, reserving 2 tbsp syrup. Combine cherries, pineapple juice, brandy, lemon juice and the reserved cherry syrup. Chill thoroughly to blend flavors. Just before serving, pour into a punch bowl; carefully add chilled champagne pouring down the side of the bowl. Makes 2 1/2 quarts of punch.