Set aside 4 maraschino cherries. Coarsely chop remaining 8 cherries. In a medium bowl, stir cream cheese with a spoon until soft. Stir in 1/4 cup Cool Whip Free and sugar substitute. Add chopped cherries and red food coloring. Mix gently to combine. Spread mixture evenly into piecrust. In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in brandy extract. Pour chocolate mixture evenly over cream cheese mixture. Refrig. for 10 min. Evenly drop remaining 1/2 cup cool whip free by spoonfuls to form 8 mounds. Cut remaining 4 maraschino cherries in half. Garnish each mound with a cherry half. Refrig. for at least 1 hours. Cut into 8 servings
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