In a small saucepan combine chopped dates, dried chopped cherries, sugar, salt, water and brandy, if using. Bring to a boil, reduce heat and simmer uncovered for 10 minutes or until dates and cherries are very soft and mixture has thickened. Set aside to cool. Transfer mixture to a small bowl when cool and refrigerate overnight. Take mixture out of refrigerator and allow to come to room temperature before using as filling in sourdough cinnamon rolls.

Baking Day:

Measure out stirred down sourdough starter into a large bowl. Add milk, vanilla extract, melted butter, salt and 2 cups flour. Stir/knead this together to make a very sticky dough. Add up to 1 cup more flour if needed. Turn out onto a floured surface and knead by hand. Sprinkle in the baking soda and make sure it is thoroughly incorporated. Roll dough into a ball and place it in the bottom of a greased bowl. Cover the bowl with plastic wrap and place in a warm area to rise. This rise should take 2 to 3 hours. The dough should double in size. When the dough has risen, turn it out onto a floured surface. Pressing all the air bubbles out as you go. Roll the dough into a rectangle, roughly 9 x 18.

Mix together sugar and ground cinnamon. Brush the rolled dough with 2 tablespoons melted butter. Sprinkle with 1/2 of the cinnamon/sugar mixture. Spread cherry/date filling over cinnamon/sugar mixture. Sprinkle with rest of cinnamon/sugar mixture. Starting on one of the long sides, roll the dough into a long log. Slice log into 12 rounds and place rounds, cut side down in buttered glass 2 quart baking dish. Cover with plastic wrap and let rise for 2 hours or until doubled in size. Bake rolls at 350 for 20 minutes and top is golden brown.