Start by lining a baking sheet with parchment paper. Use gloves for this next part. Scoop out (6) large scoops of ice cream and gently form each into a nice ball. Place on the parchment paper and freeze for one hour.
Place your corn flakes in your food processor and process until they are finely crushed.
Next add your butter, brown sugar, and cinnamon to a skillet. Stir until melted and well combined. Add in the finely processed corn flakes.
Coat corn flakes in butter mixture and cook until slightly golden. Allow to cool completely. If my corn flakes are sticking together, I place them back in the food processor to break them up. Pour into a bowl.
Roll each ice cream ball in the corn flake mixture. Press the crumbs gently into the ice cream, until well coated.
Place on a plate and top with chocolate syrup, cool whip, and a cherry. Serve and enjoy!