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Dark Cherry Shortcakes Jubilee

1 (16 1/2 ounce) can pitted dark sweet Bing cherries in syrup
3 to 4 tablespoons cognac, brandy, or dark rum, or to taste
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon, or to taste (optional)
1 pint cherry vanilla ice cream
6 store bought shortcakes
Toasted sliced or slivered almonds for garnish (optional)

In a medium saucepan, bring the cherries and their syrup to a boil over medium heat. Reduce the heat to medium-low and simmer until the cherries are heated through, about 1 to 2 minutes. Remove from the heat.

In a small bowl, combine the Cognac with the cornstarch and stir until the cornstarch is dissolved. Add the mixture to the cherries. Return to a simmer and cook, stirring, until lightly thickened.

Transfer the cherries to a serving bowl and stir in the cinnamon, if desired. Place 1 shortcake on each serving plate, top with a scoop of ice cream, and spoon some of the warm sauce over each serving. Garnish with toasted almonds, if desired.

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