Line a medium size bowl (with a 9 inch diameter) with enough plastic wrap so that the sides are completely covered and there is at least 2-3 inches overhanging on all sides.

To make the ice cream, whisk together the heavy cream, whole milk, sugar, vanilla extract and almond extract. Pour into the bowl of a 2 quart ice cream maker and churn according to manufacturers directions. Add the cherries to the mixture about 5 minutes before the ice cream is done churning.

When the ice cream is done, transfer the ice cream into the prepared bowl, cover with plastic wrap and freeze at least 8 hours or overnight.

To make the brownies, preheat oven to 350 degrees and line a 9 inch round cake pan with parchment paper. The parchment can overhang the sides, it won't affect the brownies.

Add the chocolate chips and butter to a microwave safe bowl and melt at 50% power for 1 minute. Stir well and continue to melt the chocolate chips/butter at 50% power for 20 second intervals (stirring in between) until the chocolate is melted.

Stir in the sugar and add the eggs one at a time. Stir in the vanilla extract then add the cornstarch, cocoa powder and salt. Mix until combined.

Transfer the batter to prepared round baking pan and bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean. Cool the brownies completely in the pan.

When the brownies are completely cooled, place on a large flat, oven proof plate, at least 10-12 inches in diameter. Carefully use the overhanging plastic wrap to pull the ice cream out of the bowl and invert onto the brownie to make a dome shape. You can keep the ice cream covered with the plastic wrap and keep in the freezer until you make the meringue.

To make the meringue, add the egg whites, cream of tartar and a pinch of salt to bowl of a stand mixer. Use the whisk attachment and whisk the egg whites on medium high speed for at least two minutes or until soft peeks form. With the mixer still running, slowly add the sugar and continue to beat the egg whites until stiff peaks form. To test if the meringue is stiff, stop the mixer, remove the whisk and use it to scoop up some of the meringue. If the meringue holds its shape and doesn't start to droop/fall off the whisk, it is stiff enough to work with.

Preheat the broiler and remove the baked Alaska from the freezer and remove the plastic wrap. Use a spatula to cover the ice cream and brownie with the meringue until the whole thing is covered.

Place the Baked Alaska under the broiler, about 3-5 minutes to cook and brown the meringue. To prevent the top from getting too brown/burned, place a piece of aluminum foil on top after it browns so the sides can also brown.

Serve immediately or freeze until ready to eat. You may need to let the Baked Alaska sit at room temperature for 5-10 minutes for easier cutting as the brownie may be hard to cut through.