Instructions: Drain cherries, reserving 1/2 cup of the syrup. In a chafing dish, fondue pot, or small pan, combine cornstarch, reserved 1/2 cup syrup, sugar, salt, and cinnamon. Bring to a boil over high heat. Boil, stirring constantly, until mixture is clear and thickened. Remove pan from heat and stir in lemon juice and cherries.

Place a scoop of ice cream in each of 2 individual serving dishes. Pour brandy into a large spoon. Move to an open area, away from exhaust fans and flammable items; then ignite brandy. Pour brandy over warm cherry sauce; pour flaming sauce over ice cream.

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