Instructions: Stir together 1/4 cup of the sugar and kirsch till sugar dissolves. Chop cherries;add to mixture. Cover, chill for at least 4 hours or overnight.

In saucepan, stir together the remaining 3/4 cup sugar, cocoa powder cream, and dash salt. Cook and stir over medium heat till the mixture almost boils and sugar dissolves. Stir about 1 cup of the hot mixture into the eggs; return all to saucepan. Cook and stir 2 minutes. Cool.

Drain cherries; reserve juice. In ice cream freezer container, combine cherries, cocoa mixture, and vanilla. Freeze, according to manufacturers directions.

In saucepan, combine the reserved cherry liquid and cornstarch. cook and stir till thickened and bubbly. Cook 1 minute longer. Serve warm over the ice cream. Garnish with chocolate curls, if you like.

Makes about 2 quarts ice cream, 1/2 cup sauce.

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