Preheat the oven to 350°F. Place the 10 graham crackers and 2 sugar cones in a food processor and pulse until fine crumbs form. Mix in brown sugar and pinch of salt. ** If you do not have graham crackers use digestive cookies.

Add the melted butter and pulse until the crumbs are evenly moistened.

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a glass to press down. Bake for 10 minutes, then cool completely. Set in freezer to chill.

To make the brown butter fudge sauce, melt the butter in a medium saucepan over medium heat and cook until deeply golden brown and fragrant, about 5 to 7 minutes. Turn heat to low. Whisk in the brown sugar, heavy cream, and milk and bring to a gentle simmer.

Remove from the heat, pour over chopped chocolate, let stand for 1 minute, then whisk until smooth. Stir in the vanilla and salt. Cool completely for ten minutes.

Pour 1/2 to 3/4 of the fudge into the cooled crust and set in freezer for 25 minutes until firm.

Scoop ice cream over hardened fudge and gently smooth. Place back in freezer and freeze until firm, at least 4 hours or overnight.

To make the marshmallow meringue, place the egg whites, sugar, and salt in a heatproof mixer bowl set over a saucepan of barely simmering water and whisk constantly until the mixture reaches 160°F and the sugar has dissolved. This takes about 5 minutes. **If you don’t have a candy thermometer just touch some of the meringue and make sure you don’t feel any gritty sugar between your fingers.

Transfer the bowl to a stand mixer and beat on high speed until glossy, stiff peaks form, about 8 to 10 minutes. Half way through add the cream of tartar and continue whipping. Beat in the vanilla in the final minute.

Pile the meringue over the frozen pie, creating dramatic swoops and peaks. Toast with a kitchen torch until golden brown, freeze for 15 minutes, then slice and serve with additional brown butter fudge sauce, chopped nuts, and cherries.