Fill dessert cups with ice cream and set in freezer until ready to use.

Drain cherries and reserve 1/4 c of the syrup.

Mix cherry syrup with rum. Pour over cherries and chill for 2 hours.

In a saucepan or chafing dish melt currant jelly over a low heat.

Stir in cherry mixture. Cook over a low flame, stirring constantly until mixture begins to simmer.

In a separate sauce pan warm brandy, pour over cherry mixture and light with a match (do not use a lighter!!!). Once brandy burns off and flame is out spoon over ice cream and serve.

*Note: DO NOT stir flaming mixture!