Scoop ice cream into 1 1/2-inch (#40 scoop) balls. Freeze hard. Mix bread crumbs with cinnamon (1 cup crumbs to 2 tablespoons cinnamon). Coat ice cream balls with flour, beaten eggs and crumb mixture. Double bread by coating again with egg and crumb mixture. Freeze hard.
To order: Deep-fry ice cream balls until golden but not melted through. Serve immediately in sundae glass with fudge sauce; top with whipped cream and maraschino cherries.