Spumoni Sundaes with Espresso Hot Fudge Sauce

{Courtesy of bon appetit}


1/4 cup amaretto or other almond liqueur 
      3 tablespoons cherry preserves  
1 cup (6 ounces) fresh cherries, pitted, halved
2/3 cup heavy whipping cream
1 tablespoon honey
1 1/2 teaspoons instant espresso powder or coffee powder
4 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2 tablespoons (1/4 stick) unsalted butter
1 1/2 pints pistachio gelato or ice cream
1 pint vanilla gelato or ice cream
Unsweetened whipped cream
Chopped pistachios


Bring amaretto and preserves to boil in saucepan. Reduce heat to medium; boil gently until mixture is reduced to 3 tablespoons, stirring often, 3 to 4 minutes. Remove from heat. Add cherries; let soak at room temperature at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Bring 2/3 cup cream, honey, and espresso powder to simmer in another small saucepan over medium heat. Remove from heat. Add chocolate and butter; whisk until smooth. DO AHEAD: Fudge sauce can be made 1 day ahead. Cover and chill. Rewarm just until pourable before using.

Spoon 1 tablespoon fudge sauce into each of 6 dessert glasses. Add 1 scoop pistachio gelato and 1 scoop vanilla gelato to each glass. Drizzle 1 tablespoon fudge sauce over gelato on each. Top with whipped cream, cherry mixture, and pistachios.

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