Preheat oven to 450 degrees.

Toss cherries with 1 Tbsp of sugar. Roast in preheated oven for 10 minutes or until cherries have softened and start to release their juice.Remove cherries from the oven and allow to cool slightly; draining them to collect the juices; set the juice aside.

Chop the cherries into large pieces and refrigerate until cold.

Whisk together the heavy cream, whole milk, salt, vanilla extract, almond extract, Kirsh and cherry juice. And 3/4 cup of sugar and whisk until sugar dissolves. Refrigerate at least 1 hour until the mixture is well chilled..

Freeze the ice cream according to your ice cream manufacturer's instructions. When the mixture has firmed up and looks ready, add in the cherries and let churn another minute or two until ice cream has thickened up again.

Melt the chocolates and butter in a microwave on low power for 30 second increments, stirring in between sessions until melted and smooth.

Transfer to a pastry or Ziploc bag and seal; pressing out as much air as possible; keeping warm until ready to use. I just put the bag in to a glass of hot water to keep it warm.

When the ice cream has churned and the consistency is a bit firmer than soft serve, remove the chocolate mixture from the warm water and snip the tip of the bag about an eighth of an inch; no more than a quarter of an inch. Drizzle the chocolate into the ice cream as it is churning (save a bit for the top and for sundaes) and allow it to distribute throughout. Transfer the mixture to a freezer safe container and drizzle with more of the chocolate sauce. Let freeze for at least 2 hours before serving; preferably overnight..

Put two scoops of ice cream into a dish, top with a bit of the reserved chocolate sauce and finish with whipped cream and a cherry.