Preheat the oven to 200°C.
Beat butter and caster sugar together until light and creamy.
Fold in the sunflower oil and brown sugar.
Mix in the egg and vanilla essence.
Mix the flour, salt, and baking powder in a separate bowl.
Combine the flour mixture with the butter mixture to form a dough.
Fold the drained cherries and brandy into the dough.
Fold in the almonds, hazelnuts, and chocolate pieces.
Roll out the dough to 1cm thick on a floured surface.
Cut out 8 to 16 cookies using a cutter.
Bake on a greased tray for 15 minutes until golden-brown.
Cool on the tray for 10 minutes before moving to a wire rack.