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.