- Place the cherries, their syrup and the sugar in a saucepan. Bring to a boil, reduce the heat and simmer gently for about 20 minutes. Using a slotted spoon, transfer the cherries to a bowl. Set aside. Reduce the syrup until 125 ml (1/2 cup) remains. Add the cocoa powder and bring to a boil while whisking. Return the cherries to the saucepan. Cover and refrigerate until lukewarm or chilled.
- Place 1 or 2 scoops of ice cream in a sundae bowl. Drizzle with cherry–chocolate topping. Sprinkle with brownie pieces. Using a pastry bag fitted with a star tip, garnish with a rosette of whipped cream. Decorate with chocolate shavings and a cherry.