Cherry Vanilla Ice Cream Soda

Chill four 11-ounce soda fountain glasses or other tall glasses in freezer.

Puree cherries and sugar in food processor until smooth. Transfer puree to heavy small saucepan; bring to boil over medium heat. Reduce heat to low and simmer, stirring occasionally, for 3 minutes. Place fine mesh strainer over large glass measuring cup or small bowl. Strain puree, pressing on solids with back of spoon to extract 1 cup syrup. Cool.

DO-AHEAD TIP:
Cherry syrup can be made 3 days ahead. Cover and refrigerate.

Spoon cooled cherry syrup into bottom of chilled glasses, dividing equally. Pour 1/4 cup milk into each glass; stir to blend. Add one scoop vanilla ice cream, then one scoop cherry ice cream to each glass. Repeat layering ice creams. Fill glasses with soda. Top with whipped cream and whole cherries. Serve immediately with straws and long soda fountain spoons.

NOTE:
If using canned cherries, reduce juice from can to 3 tablespoons. Add reduced juice to cherry and sugar puree, and proceed with simmering and straining.