Heat oven to 375°F. Coat a 9-inch springform pan with nonstick cooking spray.
In medium-size bowl, beat egg whites until soft peaks form; set aside. In large bowl, combine egg yolks, oil, 1/4 cup of the cherry-flavored brandy, 1/4 cup water and brownie mix. Beat with same beaters on low speed just until ingredients are moistened. Fold a small amount of the beaten egg whites into brownie mixture to lighten. Fold in remaining whites until no white streaks remain.
Gently pour into prepared pan. Bake at 375°F for 35 minutes. Cool in pan on wire rack 30 minutes; moist center may sink slightly.
Meanwhile, drain cherries, placing juice in small saucepan with remaining 2 tablespoons brandy. Add cornstarch; stir until dissolved. Over medium-high heat, bring to boiling. Cook 1 minute to thicken. Remove from heat; stir in cherries.
Carefully remove side of pan. Sprinkle with confectioners sugar. Serve with warm cherry sauce and ice cream, if desired.