Substitute for Kirsch in Leckerli (Basel Lackerli) cookies? With the U.S. holiday season soon upon us, I've been anxious to start making my annual batches of Leckerli cookies (a Swiss cookie, flavored with cloves and candied citrus!).

However, disaster has struck. I am out of Kirsch, and can't find another bottle locally! I think I bought the original in Boston, when I lived there... but rural Maine doesn't offer the same grocery opportunities.

So, my question is, does anyone know of a reasonable substitute for Kirsch? It's basically a cherry liqueur, just not sweet like a liqueur. "Cherry brandy" might be a better description.
I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on. 

Kirsch doesn't taste much like cherries, and I suspect that it functions more as a solvent for some of the aroma in the spices than for adding its own taste. Even though it does contribute a bit, the taste will be subtle, and other slight fruity notes from a different fruit brandy will blend with the heavy spices just as well. 

In a pinch, you could use a colored brandy too, like Chantre. But it will add more of its own flavor, and while it can make a good combination, it will be further from the original than a random obstwasser. 

I would avoid any liqueurs, they will add way too much foreign taste, and also won't have enough alcohol to solve the spices in the same way.