A local restaurant where I live serves the most incredible slow-
roasted short ribs which they serve on a bed of pecan grits.

What tops the dish off, however, is the dipping sauce which is a
cherry brandy reduction sauce.

I have tried to emulate the dish at home. I've been pretty successful
making the short ribs part but have no idea how to make the sauce.

Of course, you who is reading this haven't tasted it so don't know
what it's like but since I would be winging it anyway, does anyone
have an idea how I could make a "cherry brandy reduction sauce"?

I thank you in advance for your attention to this question!