Drain cherries,
reserve syrup. Combine syrup, sugar and cinnamon
stick in medium pan, bring to boil; simmer,
uncovered, without stirring, for 2 minutes. Strain;
discard cinnamon stick.
Return syrup to
pan, stir in blended arrowroot and water, stir over
heat until sauce boils and thickens slightly. Add
cherries, stir over low heat until warm.
Heat brandy, add
to sauce, set aflame. Serve immediately with
ice-cream.