Combine the cherries, 2 tablespoons sugar and cherry eau die vie in a bowl and muddle using a muddler or a potato masher, leaving some chunks in the cherries. Let sit at room temperature for at least 15 minutes to allow the cherries to break down and the juice to flow.
Whip the cream to super soft peaks with the remaining 2 tablespoons sugar.
Add the crushed ice to the cherries and toss well. Divide among 4 small bowls and top with a few tablespoons of the loosely whipped cream. Garnish with mint.
Recipe courtesy of Bobby Flay