Place the pitted cherries in a medium saucepan. Toss with 1 T cornstarch and add 3 T water.
Place over medium heat and simmer until cherries have slightly softened, started to release their juice and a cherry sauce has formed. Set aside.
Using an immersion blender or hand mixer, whip the cream and sugar together until soft peaks form. Set aside.
In a small saucepan over medium low heat, add the chocolate, cream, butter and corn syrup. Stir together until a smooth chocolate sauce has formed. Set aside.
To assemble: Place the slice of pound cake on a plate (or in the bottom of a flat-bottomed footed dessert glass) and add the slice of ice cream on top. Top with some of the glazed cherries, then a dollop of whipped cream and a drizzle of chocolate sauce. Grate chocolate over the top if desired. Serve immediately.