Whisk sugar and cornstarch in a medium nonreactive saucepan. Add juice, brandy and cinnamon; whisk until well blended. Stir in cherries. Cook over medium-high heat, stirring, until the mixture boils and thickens, about 5 minutes. Remove from the heat. Stir in lemon juice. Let cool for 15 minutes before serving.
Make Ahead Tip: Cover and refrigerate for up to 2 days. To reheat, microwave on High for 1 to 2 minutes. Stir well before serving.
Substitution Tip: If you prefer to skip the brandy, add 2 extra tablespoons juice.
Amazingly easy and delicious
Loved that I could make this ahead of time. I was going to make cherries jubilee but that had a lot more sugar. I am also serving this over sweetened ricotta rather than ice cream.
Pros: Super fast
Cons: Pitting the cherries takes the most time but it's a breeze with a cherry pitter.