Chocolate Buttercream Frosting

8 to 10 oz. semi-sweet good quality chocolate
12 oz. best quality cream cheese
1/3 cup unsalted butter
2 tablespoons brandy

Place the chocolate in batter bowl and microwave 30 seconds. Stir. Microwave another 30 seconds, stir, and repeat until the chocolate has melted. Do not overheat, but do make sure all of the particles are melted. Set aside. On a plate, microwave the cream cheese on half-power for 1 minute to soften. Do not overheat, just get it nice and soft. On another plate, microwave the butter on half power for 30-40 seconds to soften, but do not melt. With electric mixer, whip the softened cream cheese for 2 minutes. Make sure it is completely fluffed, with no particles of cream cheese remaining. Beat in the melted chocolate and gradually beat in the butter in chunks, and then the brandy. Beat until light and fluffy. Spread on cake.