Combine sugar and corn starch in small saucepan. Stir in brandy.

Stir in cherries with juices. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Stir in vanilla. Cool to room temperature.

Serve over ice cream or cake.

Variation: For extra rich sweet sauce, substitute 1 can (14.5 ounces) Bing cherries in heavy syrup for the red tart cherries. Stir in 1 tablespoon butter with the vanilla, if desired.

Variation: For Cherry Amaretto Sauce, substitute 1/3 cup Amaretto liqueur for the brandy.