Rinse and hull berries, Then, in a small saucepan, combine sugar, butter, lemon juice, and cinnamon. Cook over medium heat, stirring until syrupy. Remove from heat; toss with berries and coconut.
Melt butter in medium skillet; add walnuts; cook 1 minute. Add dark-brown sugar; stir for 30 seconds. Remove from heat; stir in berries and chocolate.
Spoon either sauce over ice cream and top with crumbled sugar cookies.