Heat oven to 350ºF. Grease 13x9-inch pan with shortening. In large bowl, stir brownie mix, oil, water, almond extract and eggs with spoon until well blended. Pour batter into pan.
Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In another 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.
If too firm to cut, let stand at room temperature 10 minutes. Drizzle individual servings with syrup. Garnish with a mint leaf and a maraschino cherry, if desired.