Drain cherries and reserve liquid. In a small saucepan, bring cherry liquid to a simmer. Add cornstarch paste and cook, stirring, until sauce comes to a boil and thickens. Cool to room temperature, then cover and set aside. When ready to serve, put ice cream in chilled individual dessert plates. In a chafing dish, heat cherries, stirring constantly. Add Kirsch or brandy, Maraschino liquor, warm up a few minutes and flambe, . Shake pan gently until flame dies. Stir in cherry sauce and heat thoroughly. Spoon cherries and sauce over ice cream. Serve immediately.

Cookbook.