In a small saucepan, combine sugar with the water. Bring to a simmer, stirring until sugar dissolves. Allow to simmer over low for 5 more minutes.

Remove from the heat and add the brandy.

Place the pitted cherries in a shallow, heat proof container. Pour the brandy syrup over the top and allow to cool. Then cover with a sealing lid and store in the refrigerator for at least 8 hours, up to 24 hours.

Remove the cherries from the syrup and place on a paper towel lined plate. Gently pat the excess liquid from the cherries. 

Using a paring knife, slice small slits into the prunes. Then gently spread and open the prunes like a flower to create a little pocket. Carefully slide 1 cherry into each of the prunes. They may need a little push and squish. Then, you can sort of mold the prune around the cherry if necessary. 

Place the chocolate chunks in the top of a double boiler over simmering water, stirring until the chocolate is melted and smooth. Alternatively, place the chocolate in a heatproof bowl and microwave in 30 seconds, then 10 second intervals until the chocolate is melted and smooth. 

Holding by the stem, gently dip the cherry stuffed prunes into the melted chocolate. Use a small spatula to smooth chocolate over the top to coat completely. Place on a parchment or silicone lined baking sheet to set. 

While the chocolate is still tacky, sprinkle finely chopped pistachios and a few salt flakes over each Chocolate Prune Cherry Bomb. Place in the refrigerator to allow the chocolate to firm up and set at least 30 minutes. Serve chilled with a fancy cocktail, if you're fee;omg fancy!