In a small bowl, combine the dried cherries and brandy. Cover and let sit to rehydrate at least half an hour. Preheat the oven to 325°F. Spray a baking dish with non-stick spray and set aside.
Chop the onion and celery into a small dice. Peel and chop the apple. Tear the bread into 1-inch cubes into a large bowl. Sprinkle the bread cubes with the poultry seasoning, kosher salt, and pepper, tossing to coat the bread evenly.
In a large skillet melt the butter over medium heat. Add the diced onion and celery. Cook slowly until the onion and celery are softened, about 7 to 8 minutes. Add the apple and fresh sage and sauté for another few minutes until tender. Add the dried cherries along with the brandy to the skillet and then remove from the heat.
In a mixing bowl, whisk together the chicken broth and eggs. Pour the sautéed onion mixture over the bread cubes and toss to coat the bread cubes evenly with the butter. Pour in the broth mixture and gently toss until the bread mixture is moist. Transfer the stuffing to the baking dish and cover with foil. At this point the stuffing can be stored in the refrigerator for up to a day before baking.
Bake the stuffing for 30 minutes. Remove the foil and continue to bake for another 20 to 30 minutes until the stuffing is golden brown and a knife inserted in the middle comes out clean.
Serve the stuffing alongside the roast bird of your choice. Enjoy!