You will need a candy thermometer.
Line a baking pan with parchment paper and brush with some vegetable oil and set aside.
In a medium sized heavy bottomed pot, combine sugar and almonds for praline. Cook over high heat, tilting to combine. Mixture will turn lumpy then begin to melt. Keep cooking until mixture is a dark amber colour, about 5 minutes. Pour praline immediately onto baking sheet and set aside to cool.
Combine cherries, brandy and hot water in a small bowl and soak for about 20 minutes or until cherries are plump. Drain and chop. Reserve juice.
Whip cream in a chilled stainless bowl until soft peaks begin to form. Chill and reserve.
Pour egg whites into the bowl of a stand mixer fitted with a whip attachment.
In a very clean medium pot combine reserved juice, sugar, honey and corn syrup. Gently bring to a boil. Do not stir. To combine, tip the pot from side to side. Put candy thermometer in nougat mixture and when temperature reads 110 degrees C. (225 degrees F.) begin whipping the egg whites. When nougat temperature reads 125 degrees C. (282 degrees F.) remove from heat. Egg whites should now be at the point where they are starting to hold peaks. In a steady slow stream immediately pour nougat over egg whites. Keep whipping on medium speed until meringue is stiff and has cooled down, about 5 minutes.
Pour meringue over whipped cream and fold gently but thoroughly. Remove the cooled praline from the baking sheet by cracking it into little pieces. Add the praline and the chopped cherries. Continue folding until mixture is smooth.
Line a 9½ by 4½ by 2½-inch baking mould with plastic wrap. Pour mixture into prepared pan and cover well with plastic. Freeze overnight.