Preheat oven to 500°F. Remove from refrigerator salad shells and let stand at room temperature 15 minutes or until pliable.
Mix spices in small bowl. Remove ice cream from container and cut in four equal sections. Lay ice cream in center of each unbaked shell. Carefully wrap salad shell around ice cream totally enclosed, smooth side up placed on cookie sheet. Sprinkle with spice mixture.
Bake for 3 minutes, or until golden. Remove and place on serving dishes. Let stand two minutes to allow shell to continue to crisp. [The ice cream will not melt]. Top with fudge sauce, whip cream 'n cherry. Serve!