In a bowl with an electric mixer cream the butter, sift the cocoa powder onto it, and beat the mixture until it is combined well. Beat in the vanilla brandy, beat in 3/4 cup of the confectioners sugar, a little at a time, and beat in the remaining 1/4 cup confectioners sugar as necessary until the icing is the desired consistency. Makes about 1 cup. LEMON ICING 1/2 stick (1/4 cup) unsalted butter, softened 1 teaspoon freshly grated lemon rind 1 teaspoon lemon brandy (recipe this page) or vanilla 1 tablespoon fresh lemon juice 3/4 to 1 cup confectioners sugar, sifted In a bowl with an electric mixer cream the butter and beat in the rind, the lemon brandy, and the lemon juice. Beat in 3/4 cup of the confectioners sugar, a little at a time, and beat in the remaining 1/4 cup confectioners sugar as necessary until the icing is the desired consistency. Makes about 1 cup. VANILLA BRANDY 2 vanilla beans, split lengthwise and cut into 1-inch pieces 1/4 cup brandy In a small jar with a tight-fitting lid combine the vanilla beans and the brandy and let the mixture stand for at least 1 week. dess 20