Cherry Chocolate Ice Cream Cake

Preheat oven to 350°F (180°C).
Line 13 x 9-in. (33 x 23-cm) baking pan with foil, then spray with non-stick cooking spray.
Prepare brownie mix according to package directions, pour into prepared pan and bake.
Remove to wire rack, and cool completely.
Using foil, lift cake from pan. Remove foil, and cut cake crossways into 3 equal pieces.
Put a piece in the centre of an 18 x 24-in. (34 x 60-cm) sheet of heavy-duty foil, cover with ½ of the ice cream. Repeat cake and ice cream layers and top with last piece of cake.
Press gently to form even layers.
Wrap cake tightly in foil, and freeze 4 hours or overnight.
To serve, let cake stand 10 minutes, then cut crossways into 8 equal slices.
Cut each slice diagonally in half, stand on dessert plates and drizzle with preserves.
Garnish with cherries.
Serve immediately.