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1
For the icebox cake: In a large bowl, using an electric mixer on high speed, beat together the cream, sugar and vanilla until soft peaks form.
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2
Transfer to a large resealable freezer bag or a pastry bag fitted with a large round tip.
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3
(If using a freezer bag, snip off a corner when ready to pipe.)
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4
Arrange an even layer of cookies in a 9-inch springform pan (or on a large flat plate).
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5
Spread the cookies with a 1/4-inch layer of whipped cream, leaving a narrow border at the edges.
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6
Repeat with the remaining cookies and cream; there should be 7 to 8 cookie layers total.
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7
End with a layer of whipped cream and then pipe cream on top in concentric circles to simulate a bumpy cake.
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8
Cover with plastic wrap and refrigerate overnight.
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9
For the cherry sauce: Bring the cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often.
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10
Stir together the cornstarch and 1/4 cup water in a small bowl until smooth.
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11
Stir the cornstarch slurry into the boiling cherry mixture.
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12
Return to a boil and cook until thickened, stirring constantly, about 1 minute.
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13
Remove from the heat and stir in the lemon juice.
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14
Puree in a blender or with an immersion blender.
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15
To serve, dust the top of the icebox cake with cocoa powder and drizzle with cherry sauce.
