2 c. heavy cream
1 1/2 c. sugar
2 tsp. Kirsch
1/2 c. nuts, chopped
1/2 c. cherries, chopped
1 qt. raspberry sherbet

Whip the cream until it begins to hold its shape. Gradually beat in sugar, Kirsch and cream until stiff. Fold in nut and cherries. Line a 6 cup mold with 1/2 the mixture leaving a hole in center. Fill in the hole with sherbet and cover with remaining mixture. Decorate top with fresh raspberry. Freeze overnight.