Drain cherries, reserving 1/2 cup syrup. Set cherries aside. In a medium saucepan or the blazer pan of a chafing dish combine reserved syrup and sugar and cornstarch. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Stir in cherries and heat through.

In a small saucepan heat brandy or kirch till it almost simmers. (if desired pour heated brandy into a large ladle) carefully ignite brandy and pour over cherry mixture. Serve immediatly over ice cream. Makes 6 to 8 servings.