Seafarers' Cherries Jubilee

• 1 (15-oz.) can pitted Bing cherries in syrup
• 1 (14.5-oz.) can pitted tart cherries in water
• 2 tablespoons cornstarch
• 1/4 cup sugar
• 1/2 teaspoon ground allspice
• 1/4 cup black raspberry liqueur
• 1/4 cup brandy
• 6 tablespoons chocolate liqueur
• 1 qt. vanilla ice cream
• 12 chocolate fudge cream-filled rolled wafers

1. Combine cherries in a heavy non-aluminum 3-qt. saucepan; reserve 6 Tbsp. syrup. Stir together cornstarch and reserved syrup.
2. Stir together sugar and allspice; add to cherries, and bring to a boil over medium heat. Reduce heat to low; add cornstarch mixture, and cook, stirring constantly, 2 to 3 minutes or until mixture is thickened and slightly clear. Remove from heat. Stir in raspberry liqueur and brandy; return to heat, and cook over medium heat, stirring constantly, 1 minute.
3. Place 1 Tbsp. chocolate liqueur in each of 6 (6-oz.) serving dishes, and top with ice cream. Pour cherry mixture over ice cream in each dish, and serve with chocolate wafers.
4. Note: For testing purposes only, we used Chambord Black Raspberry Liqueur, Godiva Original Chocolate Liqueur, and Pepperidge Farm Chocolate Fudge Creme-Filled Pirouette Rolled Wafers.

bing cherries, water, cornstarch, sugar, ground allspice, black raspberry liqueur, brandy, chocolate liqueur, vanilla ice cream, chocolate

Taken from www.myrecipes.com/recipe/seafarers-cherries-jubilee (may not work)