1 sheet frozen puff pastry, thawed
1/4 cup sugar
1/2 teaspoon cinnamon
1 pound (about 3 cups) tart red cherries*
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
4 scoops vanilla ice cream
Preheat oven to 350°F. On floured surface, roll dough into 12×12-inch quare. Cut in half both ways to yield four squares.
Tear 4 sheets of foil each 12-inches long and form into 4 balls. Place balls on baking sheet; flatten bottom slightly, spray top with cooking spray.
Drape pastry square over each. Bake 10 minutes, then invert bowls and remove foil. Bake until pastry puffs and dries, about 5 minutes. In small bowl, mix sugar and cinnamon; sprinkle over pastry bowls while hot.
Meanwhile, combine cherries, 1/2 cup juice,* and cornstarch in skillet. Simmer over medium heat until thickened, 2 to 3 minutes. Stir in extract. To assemble, place pastry bowl on plate or bowl, fill with scoop of ice cream, ladle warm cherries over top.
*If using frozen cherries, thaw and reserve 1/2 cup juice. If using fresh cherries, substitute 1/2 cup orange juice for cherry juice.