Pit your cherries and set aside until ready to cook.

When ready to make the compote, combine cherries, sugar, water, and cinnamon. Cook over medium-high heat until mixture is bubbling.

Continue to cook for a couple of minutes, stirring often. Stir in the cornstarch until it dissolves, and allow the mixture to bubble and thicken.

Add in the bourbon and mix until evenly incorporated. Taste and adjust if necessary. Remove from heat and allow it to cool. The compote will thicken a little as it cools.

Heat your grill to medium heat. Brush one side of each of the slices of pound cake with the melted butter. Be sure to coat the whole side.

Moving quickly, place two slices on the grill, brush the other side with butter, and using a spatula, gently slide it under and flip the slice over. All you are doing here is looking for grill marks. It will only take 30-60 seconds per side (depending on your grill) . To make it easy to flip, use another small spatula as a brace for the back end of the cake, so your spatula easily slides underneath.

Repeat with the other two slices. Plate the slices, top with the compote, accent with whipped cream and mint, and enjoy!

You can make the compote ahead of time. You can choose to serve it warm, at room temperature, or cold. It is also fantastic over ice cream!