Put the cherries in a large sauté pan with the brandy, simple syrup, and salt. Cook over medium heat for about 10 minutes until the cherries are soft but still retain their shape.
Stir in the butter. Remove the cherries from the heat and let them cool until they are just warm.
To serve, fill each vacherin one-half full with the brandy cream and spoon the cherry compote in and around the vacherin.
© 1993 Emily Luchetti. All rights reserved.