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.