Place the cherries, lemon and cane sugar in a small pot and cook on medium heat stirring until soft. Set aside in fridge to cool.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate, whisk until smooth and set aside in fridge to cool.
Meanwhile, slice pound cake into thin wedges and brush with cherry liquor if desired.
Grease small, round bowls and line with food wrap, leaving extra to fold overtop. Layer the bottom with sliced pound cake. Spoon softened ice cream overtop.
Cover with a thin layer of cooked cherries, then the chocolate ganache, spreading evenly. Place more cake over ganache, pressing gently. Cover by folding over wrap and freeze until firm, about 20 minutes.
In a large stainless steel bowl, combine the egg whites, sugar and cream of tartar. Whisk over a double boiler until the mixture is warm (160F-170F) and starting to froth.
Transfer to a mixer bowl then add vanilla and salt. Beat until stiff glossy peaks form.
Remove ice cream cakes from freezer, remove mold from bowls, leaving upside down (dome-shaped). Immediately spread meringue over cakes, sealing completely.
Heat with a kitchen torch or broil in an oven for three to four minutes or until meringue is lightly browned. Serve immediately.
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