1Heat oven to 350ºF. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, stir brownie mix, water, oil and eggs until well blended. Stir in almond extract; pour into pan.
2Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3In large bowl, mix ice cream and cherries. Place heaping spoonfuls of ice cream mixture over brownies; lightly press with back of spoon to smooth. Freeze at least 1 hour before serving.
4Let stand at room temperature about 10 minutes before cutting. Drizzle individual servings with syrup. Garnish with a mint leaf and a maraschino cherry, if desired.