2 (16 oz.) cans pitted dark sweet cherries
1 (12 oz.) can pineapple juice (1 1/2 c.)
1/2 c. brandy
1/4 c. lemon juice
2 (4/5 qt.) bottles champagne, chilled

Drain cherries, reserving 2 tablespoons liquid. Combine cherries, pineapple juice, brandy, lemon juice, and the reserved cherry liquid. Chill thoroughly to blend flavors. Just before serving, pour into punch bowl; carefully add champagne, pouring down side of bowl. Makes 16 five-ounce servings.