For the Hot Fudge Sauce: In a small saucepan heat the cream until small bubbles form around the edge of the pan. Add the chocolate chips and let sit for several minutes. Stir with a wire whisk until the chocolate is melted. Stir in the butter and amaretto, if using, and allow the butter to melt. Whisk until combined. Makes 1 cup.
For the Sundae: Put a brownie on a plate and a heaping scoop of ice cream on top of the brownie. Spoon the cherries and Hot Fudge sauce over the ice cream. Add a dollop of whipped cream, and sprinkle with candy bits or almonds.
Recipe from Great Northwest Ice Cream, Portland