For this take on Black Forest cake, fill chocolate biscuits with black cherry ice cream and drizzle with bottled fudge sauce that's been spiked with cherry brandy.
1. Heat oven to 425 degrees F. In large bowl, combine biscuit mix, sugar and cocoa powder. Add milk and melted butter, stirring with fork until just moistened and dough comes together. On ungreased baking sheet, drop dough by 1/3 cup into 6 mounds.
2. Bake in 425 degrees F oven 15 minutes or until top begins to darken slightly. Let cool on wire racks.
3. In small bowl, stir together fudge sauce and cherry-flavored brandy. Stir in 2 to 3 tablespoons water to make a good drizzling consistency.
4. Cut each shortcake horizontally in half. Place each bottom half on a plate. With small ice cream scoop, scoop 3 to 4 scoops of ice cream, about 2 tablespoons per scoop, on each bottom half of shortcake. Cover with cake tops, cut side down. Drizzle with fudge sauce. Top with cherries, if desired. Serve immediately.