3 cups fresh or frozen dark sweet cherries, pitted and quartered, divided
1/2 cup water
1/4 cup sugar
2 tablespoons thawed cranberry juice concentrate
1 tablespoon cornstarch
1 tablespoon cherry liqueur, optional
Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Freeze until firm, about 15 minutes. Carefully spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes.
Combine ice cream and 1 cup cherries; spread over hot fudge. Freeze until firm, about 8 hours.
Meanwhile, in a large saucepan, combine water, sugar, cranberry juice concentrate and cornstarch; bring to a boil over medium heat, stirring constantly. Stir in remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat; if desired, stir in liqueur. Cool completely.
Remove pie from freezer 10 minutes before cutting. Serve with sauce.
Not sure which brand of ice cream to buy? Check out the brands our editors and the Taste of Home Test Kitchen recommend.