Preheat oven to 350°F. Line a baking sheet with parchment paper or foil; lightly coat foil, if using, with cooking spray. Set baking sheet aside. To prepare the filling: In a large bowl, combine apples, brown sugar, dried cherries, pecans, brandy, honey, cinnamon, and nutmeg; set aside.
Unfold phyllo dough. Place 1 sheet of dough on a work surface (as you work, cover the remaining dough with plastic wrap to prevent it from drying out). Lightly coat phyllo sheet with cooking spray. Top with another sheet of phyllo; lightly coat with cooking spray. Repeat with the remaining sheets of phyllo, coating each with cooking spray.
Spread filling over the stack of phyllo sheets, leaving a 2-inch border on the far long side and a 1-inch border on the remaining sides. Starting from the near long side, roll up phyllo just enough to enclose filling (there will be a generous amount of filling to enclose). Fold in sides and continue rolling to end of dough. Place, seam side down, on the prepared baking sheet. Lightly coat roll with cooking spray.
Bake for 40 to 50 minutes or until golden. Carefully transfer strudel on parchment paper to a wire rack; cool. Cut into slices.
Tip: If using sugar substitutes, choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Facts Per Serving with Substitute: Same as below except: 88 cal., 18 g carb., 34 mg sodium
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.