Wash and pit the cherries (leave whole.) Place the cherries in a flameproof skillet large enough to fit the fruits in a single layer. Add the sugar and lemon juice and stir to combine. Cover the pan and heat on medium-low until the sugar dissolves, about 5 minutes.
Uncover the pan and increase the heat to medium-high. Cook until the cherries are juicy and syrupy, about 5 minutes.
Slide the pan off the heat and add the Kirsch. Ignite the alcohol with a utility lighter or long fireplace match. Quickly move the skillet back onto the burner and gently shake and swirl until the flames subside, about 30-45 seconds.
Remove from the heat and serve immediately spooned over vanilla ice cream. Store any leftovers in a jar in the refrigerator.