Whisk cream, brandy, vanilla and cinnamon in an electric mixer until soft peaks form (4-5 minutes), transfer to a bowl and refrigerate until required.
Whisk yolks in an electric mixer until light and creamy (2-3 minutes). Meanwhile, stir glucose, 125gm sugar and 80ml water in a saucepan over medium-high heat until combined, bring to the boil and cook until syrup reaches 118C on a sugar thermometer (3-4 minutes). Whisking on medium speed, gradually add syrup to yolks, then whisk on high speed until thick and cooled to room temperature (2-3 minutes).
Meanwhile, whisk eggwhite and a pinch of salt in a large bowl until soft peaks form (3-4 minutes), then, whisking continuously, gradually add remaining sugar and whisk until thick and glossy (1-2 minutes).
Fold yolk mixture into cream mixture, then fold in eggwhite mixture to combine. Fold in dark fruit mixture, transfer to a 1.2-litre container and freeze until firm (overnight).
For chocolate-brandy sauce, bring cream to the boil in a saucepan over medium-high heat, remove from heat, add chocolate and stand for 5 minutes. Whisk until smooth, add brandy and whisk to combine. Transfer to sterilised bottles and refrigerate until required.
To serve, scoop balls of ice-cream into chilled bowls, pour chocolate-brandy sauce over and serve topped with cherries and flaked almonds.