Combine ice cream, cherries, and brandy in a small bowl. Cover and freeze 20 minutes, stirring after 10 minutes.
Working quickly, spoon about 1 1/2 tablespoons of ice cream mixture onto each of 10 wafers; top with remaining wafers, pressing firmly. Freeze 10 minutes. Place sprinkles on a small plate. Roll edges of each cookie in sprinkles. Store in an airtight container in freezer until ready to serve.