Lay out almond leaves on parchment paper and roast in oven at 180 °C for 5-7 min.
Set aside and cool.
Fudge sauce: melt chocolate and butter in a water bath at about 100 °C, stirring until smooth. Stir in whipping cream until incorporated. Set sauce aside and keep warm.
Caramel sauce: bring farin sugar and whipping cream to a boil over medium heat, stirring continuously, and make 2 min. Add butter and simmer over low heat, stirring now, until sauce is thick and caramel-like. Set aside and keep warm.
Peel bananas and cut in half lengthwise. Spread two half bananas evenly on oval plates with the cut sides facing up, top with a scoop of each type of ice cream.
Put the fudge sauce on the chocolate strawberry ice cream scoops and the caramel sauce on the vanilla ice cream.
Top with whipped cream and sprinkle with toasted almond kernels.
Garnish each with a Maraschino cherry and serve on the spot.
Serve the remaining sauces separately.
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