Preheat oven to 350 degrees
Spray your muffin tin with cooking spray
Take large tablespoonfuls of dough & press into the bottom of each well of your muffin tin - they should be packed in & filled about 1/2 - 3/4 full.
Bake 12-15 minutes or until golden brown & no longer gooey in the center.
Cool IN your muffin tins at least 10 minutes before removing & allow to cool completely on wire rack.
Line cookie cups on baking sheet.
Top with one large scoop of gluten free ice cream of choice
Return to freezer until ready to serve.
When you are ready- add whip cream, chocolate syrup & cherry.