Combine cherries, sugar, cornstarch, water, and lemon juice in a cold, wide skillet.

Cook over medium 8 to 10 minutes, stirring, until cherries are hot and sauce clear and glossy.

Remove from burner; add brandy and return to low heat.

Simmer 2 minutes to soften alcohol flavor; remove from heat and add vanilla.

Spoon warm cherries and sauce over six bowls of firm ice cream; serve immediately.