Line a small tray with parchment paper.

Pre-scoop and form ice cream into approx 2 1/2″ balls

Place in the freezer to firm up while making the corn flake mixture.

Pulse corn flakes in food processor to crush into fine crumbs.

Melt butter in a medium skillet over medium heat, then stir in crushed corn flakes and cinnamon and cook stirring constantly for 5 minutes or until golden brown.

Remove from heat and stir in the sugar.

Transfer the corn flake crumbs into a shallow dish and allow to cool.

Once cooled place ice cream ball into mixture and roll to evenly coat.

Press corn flake mixture around outer surface if a thicker coating is desired.

Garnish with chocolate sauce, whipped cream and cherries.