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Preheat oven to 180°C. Line two 24cm x 8cm deep spring form cake tins with baking paper and spray with oil. Place butter in a large saucepan over a medium heat for 5 minutes or until melted. Remove from heat and add dark cooking chocolate, stirring until melted. Set aside to cool.
Beat eggs, vanilla and sugar in an electric mixer for 8 minutes or until thick and pale. Sift in flour and cocoa, add melted butter mixture and milk chocolate. Fold to combine.
Transfer mixture equally between the prepared cake tins and bake for 40 minutes or until a skewer removes clean. Remove from oven and allow to cool completely.
In the meantime, transfer Connoisseur Classic Vanilla Ice Cream into a large bowl, add drained cherries and vanilla bean paste, fold to combine. Divide mixture equally into the cake tins over the cooled brownies. Smooth the top of the ice cream mixture with a spatula and place into freezer overnight to set.
To serve, remove cake tins from freezer and allow to sit for 15 minutes. De-mold each cake with care and remove baking paper. Place one half of the cake onto serving plate, and top with the second half. Gently press top layer into bottom layer to secure.
Allow to sit for 15 minutes prior to garnishing with chocolate sauce, fresh cherries and edible gold leaf. Serve immediately.