Preheat oven to 325 degrees.
Spray a 9-inch round cake pan with cooking spray and set aside.
In a large bowl, whisk together the egg, melted butter and 1/4 cup of the maraschino cherry juice (drained from the 12 ounce jar).
Add the brownie mix and stir until just combined.
Chop about half the jar of drained maraschino cherries and fold into the brownie mix.
Spread the cherry brownie batter into the prepared cake pan and bake until top is just set, about 38 - 40 minutes.
Run a knife around the edge of the brownie to loosen and allow the brownie to cool completely in the pan.
Set the HemisFares Pistachio Gelato on the counter to soften for about 10 minutes.
Spread the gelato evenly on top of the brownie.
Space 8 cherries around the edge of the pan (one per slice).
Cover the pan tightly with plastic wrap and freeze for at least 2 hours (or overnight).
Remove the brownie torte from the freezer about 10 minutes before serving. Slice and serve.