Preheat oven to 350 degrees F. Cream together butter, sugar. Add egg, beat until fluffy. Add anise and brandy. Combine cake flour, baking powder and salt. Gradually add dry ingredients to creamed mixture, mixing until well blended. Turn dough onto waxed paper, knead lightly. Form dough into ball. Refrigerate dough, wrapped in plastic, for at least one hour.

Roll dough to 1/4-inch thick. With wreath-shaped cookie or doughnut cutter, cut as many cookies as possible and place on ungreased cookie sheet. Re-roll remaining dough and repeat process. Sprinkle with mixture of brown sugar and cinnamon. Bake about 12 minutes, or until cookies are firm and starting to brown. Remove to wire rack and cool.