1. Preheat oven to 165°C. Open the airtight container and pour the contents into a large bowl or Thermomix mixing bowl.
2. Add 130ml water (see water line in the can) and 30g melted butter and mix for 1 minute with the food processor, hand mixer or Thermomix (speed 2 with the spatula) until a smooth dough is formed.
3. Crush the speculatius biscuits and fold them into the dough.
4. Grease a Bundt cake pan or tart pan with butter and dust with flour. Then pour the batter into the pan and bake at 165°C for about 35 minutes (test with a toothpick).
5. Remove the baked cake from the oven and let it cool in the pan for 10 minutes. Then turn the cake out of the pan and let it cool on a wire rack.
6. Combine 2 tablespoons of cherry brandy and 150g of powdered sugar to make a glaze and spread evenly over the cooled cake. Sprinkle the cherries with granulated sugar and place them on the glaze. Decorate the cake with small rosemary sprigs.
