In a small bowl, coat the cheese with cornstarch and set aside. Rub the inside of a small ceramic gratin dish with the cut sides of the garlic clove halves, and then discard.
Using full power in the microwave, heat the wine and lemon juice and bring to bubbling, 30 seconds or so. Stir the cheese into the liquid and heat 30 seconds at a time, whisking in between, until melted. Once cheese is melted and smooth, stir in cherry brandy, mustard, and nutmeg.
Serve immediately on a wooden cheese board or platter with dippers. Gently reheat fondue and whisk as necessary.