This recipe is from an Anonymous Griller.

Here's a great idea for a summer dessert. To make preparation even easier, use your favorite cherry and pecan ice cream.

3/4 cup dried sour cherries (about 4 ounces)
1 cup boiling water
5 tablespoons brandy
1-1/2 pints vanilla ice cream, softened slightly
4-1/2 tablespoons coarsely chopped semisweet chocolate
1/3 cup coarsely chopped toasted pecans
1 16-ounce loaf pound cake
1/4 cup (1/2 stick) unsalted butter, melted

Place cherries in medium bowl. Pour 1 cup boiling water over. Let stand until softened, about 10 minutes. Drain and pat dry. Mix cherries and 1 tablespoon brandy in small bowl. Place ice cream in large bowl. Mix in cherries, semisweet chocolate and pecans. Cover ice cream mixture. Freeze until firm, about 2 hours. Prepare barbecue (medium heat). Cut pound cake into sixteen 1/2-inch slices. Brush both sides of each cake slice with melted butter. Grill slices until lightly toasted, about 30 seconds per side. Place 2 cake slices on each of 8 dessert plates. Place 1 scoop ice cream atop cake slices on each plate. Drizzle 1-1/2 teaspoons brandy over each serving.

Serves 8.