Preheat oven to 350°F. Grease an 8x8-inch baking dish. Melt butter in a small saucepan and set aside.

In a bowl, whisk eggs with vanilla.

Add dry ingredients over eggs. Then use a Danish dough whisk, or a fork or a wooden spoon, and start mixing as you stream in the melted butter. Mix the batter together until well combined. Add in your mix-ins at this point, mixing together.

Spread into prepared pan.

Bake for about 35-40 minutes, or until a butter knife inserted in the center comes out clean.

Cool and then chill until ready for ice cream and toppings

Melt chocolate in double boiler and set aside, keeping it warm/spreadable but not hot.

In a large mixing bowl, crack eggs and whisk well for 1 minute until lighter in colour; stir in vanilla.

Slowly add the sugar while whisking.

Now add the cream slowly while continuing to whisk gently.

Stir in melted chocolate and mix until combined.

Cool the ice cream mix if it is too warm from the chocolate; once cooled add to your ice cream machine.

After your ice cream is done, pull chilled brownie out of fridge and spread half of ice cream evenly over the top. Add drained cherries over ice cream. Carefully spread on remaining ice cream.

Place flat in freezer immediately for at least an hour before serving.

When you are ready to serve, whip your cream if you will be topping with whip, then use a good knife to cut nice slices.