Line a muffin pan with plastic wrap.
Scoop out 12 balls of vanilla ice cream using a large ice cream scoop.
Place each scoop into the muffin tin.
Cover with plastic wrap and freeze until solid. (overnight is best)
In a food processor add cookies, corn flakes cereal, pecans, and cinnamon sugar.
Process until fine crumbs and place in a large bowl.
In another large bowl, beat eggs.
Remove ice cream balls from freezer.
Dip each ball into the crumb mixture, then into the eggs and then back into the crumb mixture. (see note)
Place breaded ice cream balls back into muffin tin and freeze overnight.
When ready to fry, heat oil to 400 F. in a deep fryer.
Remove ice cream balls from freezer and fry for a few seconds or until golden.
Place on paper towels to drain for a few seconds.
Plate and garnish with chocolate syrup, whipped cream and a cherry.