1	1 lb. bag	Dark sweet cherries
		Frozen, unsweetened, pitted
		Thawed, drained, juice reserved
1/4	Cup	Kirsch (clear cherry brandy)
1/4	Cup	Dry red wine
3	Tbsps.	Sugar
1	Tbsp.	Cornstarch
1/8	Tsp.	Almond Extract
1 1/2	Pints	Vanilla ice cream

Pour juice from cherries into a glass cup. Add kirsch. Add enough red wine to measure 1 cup. In a heavy small sauce pan, stir in sugar and cornstarch until no lumps remain. Gradually whisk in wine mixture, then cherries. Cook over medium-high heat until sauce boils, thickens and is translucent, stirring frequently - about 5 minutes. Remove from heat. Stir in almond extract (sauce may be prepared 1 day ahead of time). Cover and refrigerate. Rewarm over low heat before serving.

TO SERVE: Place vanilla ice cream in bowls and spoon warm sauce over all. Serve immediately.