Kirsch works double duty in this sundae, amping up the flavor of fresh cherries and augmenting the fruity, floral notes already present in high-quality bittersweet chocolate.
- Toss cherries with 1 tablespoon kirsch.
- Using a double boiler (or in saucepan over extremely low heat) whisk sugar, chocolate, cream, and vanilla until smooth. Stir in 2 tablespoons kirsch and remove from heat.
- To serve, scoop ice cream into bowls and top with cherries and warm sauce.
Kristen Bieler is a journalist and editor based in New York City. She is currently the senior editor of a wine and spirits trade publication, a regular contributor to Grape Collective and a judge of the Ultimate Wine Challenge international competition. Her writing on food and beverage has appeared in a range of print and online media for nearly two decades.