Chop one apple and thickly slice remaining two into wedges. Melt butter in a large skillet over medium-high heat until sizzling. Spread apples evenly in skillet and brown on one side. Flip apples over and drizzle with 1 tbsp (15 mL) of maple syrup. Reduce heat to medium and sauté until apples are browned but not scorched, about 2 min. Transfer to a plate and reserve.
Stir cornstarch into apple juice, brandy (if using) and remaining maple syrup; pour into skillet, add cranberries. Increase heat to high. Boil mixture until thickened and glossy, about 5 min. Return apples and heat through, tossing to coat.
Place each waffle on a serving plate. Top with apple mixture and whipped cream.
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