Preheat
oven to 350 degrees.

Butter
and flour two 8-inch square baking dishes and line the bottoms of
each with parchment paper.

Melt
butter and unsweetened chocolate in heavy large saucepan over low
heat, stirring until smooth. Remove from heat.

Mix in
sugar. Mix in eggs 1 at a time, then yolk. Add extracts, and then
flour and cinnamon and stir until just blended. Mix in cherries
and chocolate chips.

Divide
and spread batter into prepared pans. Bake until brownies are firm
around edges and tester inserted into center comes out with a few
crumbs, about 20 minutes. Do not overbake.

Transfer
the pans to a wire rack and let cool completely, about 1 hour.
Remove the brownies from the pans and wrap each separately in
plastic wrap and chill for 1 hour.

Line
an 8-inch square metal baking pan with 2 pieces of plastic wrap,
forming a cross in the center and allowing 6 inches of the plastic
to overhang. Remove the brownies from the refrigerator. Unwrap
them and place one in the prepared pan. Spread the ice cream
evenly over the brownie. Lay the remaining brownie on top of the
ice cream. Carefully cut into 16 squares. Cover the brownies with
the overhanging plastic wrap, using more plastic wrap as needed,
and freeze for 8 hours.

When
ready to serve, unwrap the brownies and re-cut the squares, as the
ice cream will have set firmly at this point. Remove the ice cream
sandwiches from the pan and press the sides of the brownies with
chocolate sprinkles (or if you’re
from Pittsburgh, we call them Jimmies).