1.Line a 1 litre (4-cup) pudding basin with a double layer of plastic wrap or a single layer of freezer film, extending plastic about 5cm over edge of basin.
2.Break pudding into small pieces in a large bowl. Add cherries and kirsch; toss lightly to combine.
3.Fold ice-cream through pudding mixture in a large bowl. Spoon mixture into prepared pudding basin, pressing down firmly. Smooth top; cover with plastic wrap then foil. Freeze overnight.
4.Place chocolate in a medium heatproof bowl; stir over a medium saucepan of simmering water until just melted. Cool slightly.
5.Turn pudding out onto a chilled serving plate. Pour melted chocolate over pudding. Dust with icing sugar and top with cherries.
You can use fresh raspberries in place of the cherries, if you prefer. Have the ice-cream just soft enough to fold into the pudding and cherries.Note