Put the cherries and juice in a jug and blitz with a stick/immersion blender until smooth. Strain the blitzed cherries. You should have about X (400mls) of liquid.
Add the strained blitzed cherries to a small pot with the sugar, lemon juice, cinnamon and jam set. Simmer on low for about thirty minutes, stirring frequently until the jam has reduced to one cup.
Add the kirch and allow to cool. Transfer to a heat proof container and chill in the fridge until ou are ready to assemble your ice cream.
Put your storage container in the freezer to chill. If using a self refrigerating ice cream churner switch on about ten minutes before churning, otherwise take the churning bowl out of the freezer right before churning.
Churn the ice cream. It will be the consistency of soft serve when done.
Transfer to pre chilled container, layering the ice cream will the cherry jam. Cover and freeze for about four hours until firm, or over night.
To serve remove from freezer, scoop and enjoy!