Whip the double cream and crème faiche with the icing sugar until it forms soft peaks
Crush the meringues into pieces and stir though the cream
Remove the stones and stalks from the cherries and cut into halves
Soak in the cherry brandy
Put half the cherries into a bowl and crush them, stir though the meringue mixture.
Add some cherry halves to the bottom of each bowl and fold the rest into the mixture
Pour the cream mixture on top of the cherries in the dish
Grate the flutterscotch truffles over the top of each dish