Melt the butter in the sauté pan over medium heat. Add the sugar and stir in with the butter. Cook until the sugar melts and combines with the butter and the syrup, and turns a light golden color, about 4 to 5 minutes.

Add the cherries and their juices. Sauté just until they soften and release the juices, about 5 minutes. Stir in the lemon juice and zest.

Turn off the burner. Light a long kitchen or fireplace match, then drizzle in the Grand Marnier. Hold the match carefully near the edge of the pan to ignite the liqueur, then allow it to burn off. Spoon the flambéed cherries over scoops of ice cream and serve immediately.