Scoop ice cream into 2 1/2 inch balls.
Lightly roll in cookie crumbs.
Cover and freeze until firm.
Combine chocolate and butter in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Stir in milk and sugar.
Cook, stirring constantly, until thickened and smooth.
Arrange ice cream balls in individual serving dishes.
Garnish with whipped cream and cherries, if desired.
Top with warm sauce just before serving.