Roughly chop the milk chocolate.
Heat cream in the microwave. Transfer chocolate to a heat proof bowl. Pour the heated cream over the chocolate and let it sit for a few minutes. Cover with a lid.
Give it a whisk to help it melt.
Divide chocolate into 3 bowls.
Add brandy to one bowl. Whisk the combine. Add cherry juice to the second. Whisk together. Leave the last bowl plain. Cover and transfer to the fridge to chill.
Roughly chop the entire 225 grams of chocolate. Put 75 grams into the fridge to chill.
Place 150 grams of chocolate in a heat proof bowl. Transfer to a bain-marie with simmering water. Melt the chocolate to 114-118°F.
Take it off of the bain-marie and cool to about 95-100F. Add in the 75 grams of chilled chocolate and stir until all the chocolate has melted. Your chocolate is now tempered and ready to use.
Transfer back to the bain-marie to a low simmer or use a heat gun of hair dryer to warm to bring it back to a workable consistency if needed. Workable temp is about 88F.