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Ingredients
| 2 cups | Ontario black sweet cherries | 500 ml |
| 1/4 cup | Kirsch (cheery brandy) | 50 ml |
| 1 | pkg (350 g) double chocolate chip cookies | 1 |
| 4 cups | chocolate ice cream, softened | 1 l |
| 2 oz | good quality bittersweet chocolate | 60 g |
Directions
In bowl, combine frozen cherries with Kirsch. Let sit at room temperature for two hours. Drain; reserving liquid. Set aside eight cherries on paper towel for garnish.
Line the bottom and sides of a 6-inch (15 cm) springform pan with plastic wrap. Arrange one-third of the cookies in a single layer in the bottom of the pan, breaking to fill in any gaps. Drizzle with two tbsp (30 ml) of the reserved cherry liquid. Sprinkle with half of cherries. Spread a third of the ice cream evenly over cherries. Repeat layers.
Add final layer of cookies and cover with an even layer of ice cream. Cover with plastic and then with foil. Refrigerate for at least 24 hours to completely set. Remove sides of pan and plastic and transfer torte to plate.
Use vegetable peeler to make shavings from chocolate for garnish. Remove from freezer and top with chocolate shavings and reserved cherries.
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