Drain cherries reserving 1/2 cup syrup. Set cherries aside. In a medium saucepan or the blazer pan of a chafing dish, combine reserved syrup, sugar and cornstarch. Cook and stir mixture till thickened and bubbly. Cook and stir for 2 minutes more. Stir in the cherries and heat through.
In a small saucepan heat brandy or kirsch until it almost simmers. (If desired, carefully pour heated brandy into a large ladle.) Carefully ignite brandy with a long match and pour over cherry mixture. Stir before serving; serve immediately over vanilla ice cream.
2 Points Each; 12 Points Total