100 ml (3 1/2 fl oz) shop-bought Belgian chocolate sauce
300 ml (1/2 pint) whipping cream
4 cherries on their stems
a little grated chocolate
Place a few of the cherries in the bottom of 4 tall sundae glasses and spoon 1 tablespoon of the kirsch or cherry syrup into each glass. Add 2 small scoops of vanilla ice cream to each glass. Divide half the muffin pieces between the glasses and spoon 1 tablespoon chocolate sauce over each.
Repeat with another layer of cherries, ice cream, muffins and chocolate sauce, finishing with an extra layer of cherries.
Lightly whip the cream in a bowl with a hand-held electric whisk until soft peaks form and spoon over the sundaes. Decorate with the cherries on their stalks and a little grated chocolate. Serve immediately with long spoons.