3/4 cup dried sour cherries

1 cup boiling water

5 tablespoons brandy

1−1/2 pints vanilla ice cream, softened slightly

4−1/2 tablespoons semisweet chocolate, coarsley chopped

1/3 cup pecans, toasted and coarsley chopped
16−oz. loaf pound cake, cut into 16 1/2−inch slices

1/4 cup unsalted butter, melted
Place cherries in medium bowl.

Pour 1 cup boiling water over cherries; let stand until softened, about 10 minutes.

Drain and pat dry.

Mix cherries and 1 Tbsp. brandy in small bowl.

Place ice cream in large bowl; mix in cherries, semisweet chocolate and pecans; cover and freeze until firm, about 2 hours.
Prepare barbecue grill; heat to medium.

Brush both sides of each cake slice with melted butter.

Grill slices until lightly toasted, about 30 seconds per side.

Place 2 slices of cake on each dessert plate.

Place 1 scoop ice cream on top of cake slices.

Drizzle 1−1/2 tsp. brandy over each serving.