Drain cherries, reserving syrup.
In 10-inch skillet, combine syrup and cornstarch; stir until smooth.
Add cherry brandy; bring to boiling, stirring; boil 2 minutes.
Stir in cherries; heat through.
In small saucepan, heat brandy until bubbles form around edge of pan.
Ignite with match.
Pour into cherry mixture.
Serve over ice cream.
Makes 8 to 10 servings