In the top of a double boiler, melt the chocolate.
In a small saucepan, warm the cream and add to the chocolate. Stir until blended and set aside.
In a medium-size sauté pan, combine the cherries, lemon juice, sugar, and enough of the reserved cherry juice to moisten. Cook, stirring frequently, until the sugar completely dissolves, then flamb? with the brandy. Add the reserved chocolate mixture and blend together well. Toss in half of the hazelnuts and remove from heat. Serve over and around scoops of the ice cream. Sprinkle with the remaining hazelnuts and serve immediately.Makes 4 Source: