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.