1	For sour cherry syrup, combine sour cherries and Pedro Ximénez in a small bowl. Stand overnight for cherries to macerate, then strain sherry into a small saucepan. Add sugar and bring to boil over medium heat, cook for 5 minutes or until syrupy. Pour over cherries, stand until cool, then refrigerate until required. Drain half the cherries and reserve for ice-cream.
2	For cinnamon ice-cream, whisk egg yolks and caster sugar using an electric mixer until pale and fluffy. Meanwhile, pour 300ml cream into a bowl and place over a bowl of iced water. Combine milk, remaining cream, vanilla bean, cinnamon and nutmeg in a large saucepan. Bring just to the boil over high heat, then pour over egg mixture and mix to combine. Return egg mixture to the pan, then cook, stirring continuously, over low-medium heat for 6-8 minutes or until mixture coats the back of a spoon. Strain through a sieve onto the reserved cream and stir to combine. Stand, stirring occasionally until cool, then add brandy and refrigerate until chilled. Freeze mixture in an ice-cream machine according to manufacturer’s instructions. Transfer ice-cream to a container, stir through reserved drained sour cherries and freeze until required.
3	For pizelles, sift flour and baking powder and set aside. Beat eggs and sugar using an electric mixer until pale and thick. Add vanilla and cinnamon and mix to combine, then add butter and flour mixture and beat to combine. Stand for 5 minutes, then cook a heaped tablespoonful of mixture at a time in a pizelle or waffle cone iron (see note), according to manufacturer’s instructions. When pizelle is light golden, working quickly, shape around a conical mould (see note), sealing base, then set aside and repeat with remaining batter.
4	Meanwhile, melt chocolate in a bowl over a saucepan of gently simmering water, then hold waffle cone upright and spoon 1-2 tsp chocolate into the base and around the inside. Stand until chocolate has set. Transfer cones to an airtight container until required. They will keep for up to 3 days.
5	Scoop ice-cream onto a baking paper-lined tray and freeze until required. Serve scoops with cones and syrup to the side.

Note Semi-dried sour cherries are available online from Pariya Foods. Waffle cone irons are available from the kitchen appliance section of most department stores. Cone-shaped moulds are available from specialty kitchen stores.