In a small saucepan on medium heat, cook the reserved syrup from the can of cherries, sugar, cornstarch and lemon juice, stirring often until slightly thickened to coat the back of a spoon (about 5 minutes). Note that sauce will continue to thicken on standing so don't overcook it.
Remove from heat and gently stir in Dark Sweet Cherries. Taste and add more sugar or lemon if needed.
To make a heart shape, cut straight through the full height of the pound cake using a cookie cutter or a cut-out paper shape as a guide. Free hand cut is fine too. Then cut shapes horizontally in half or thirds.
Spread 3-4 tablespoons of cherry sauce on shallow bowl or plate. Arrange pound cake slices into a heart shape. Top with more cherry sauce and small scoops of ice cream. Then sprinkle with cake crumbs, lemon zest or top with whipped cream. Serve immediately.