Preheat oven to 375°.

Remove the stems and pits from all but ½ cup of the cherries. Reserve the whole cherries for garnish. Cut the pitted cherries in half. In a large skillet over medium-high heat, melt the butter. Add the sugar and the cherries, and sauté until soft, about 5 minutes. Remove from the heat, stir in the cinnamon and cloves, and set aside to cool.

On a lightly floured surface, roll out the puff pastry to ¼-inch thickness. Cut it into eight 3-inch squares. Cut out any leftover puff pastry with a small decorative cookie cutter (we used a fluted oval cutter), and set aside.

Divide the cherry mixture among the puff pastry squares, placing it in the center. Brush the edges with the egg. Bring the corners of the squares together, and pinch them. Press a decorative cutout on top, and brush with the egg. Arrange on a baking sheet lined with parchment paper, and place in the oven. Bake for 15 minutes, or until golden brown.

Remove from the oven, and arrange on individual plates. Place a scoop of vanilla ice cream on each plate, and sprinkle with some cinnamon. Garnish with the reserved whole cherries.

Try the light, sweet sparkling wines from Piedmont such as Moscato or Brachetto.