4 Servings
Sauce
1/2 cup whipping cream
5 T. sugar
3 T. kirsch or other cherry brandy
4 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped or put in cuisinart
1 T. unsalted butter
1/4 cup dried tart cherries, chopped
2 cups fresh tart or sweet cherries, halved, pitted
Vanilla Ice Cream or Gelato
Whipped Cream
4 whole fresh cherries
Cigar Pirouette Cookies
For Sauce: Bring whipping cream, 3 T. sugar and 2 T. kirsch to boil in heavy small saucepan, stirring to dissolve sugar. Remove from heat; whisk in chocolate and butter. Stir until chocolate melts and is smooth. Whish in dried cherries. ( Can be makde 1 week ahead. Cover and chill. Rewarm over low heat before using.)
Place halved fresh cherries in bowl. Add remaining 2 T. sugar and 1 T. kirsch. Let stand 20 minutes.
Layer ice cream, halved cherries and sauce in 4 sundae dishes. Top with second layer of ice cream, sauce and cherries. Garnish with whipped cream, a whole cherry and a cigar cookie.