Crush six of the cookies in shallow dish; set aside. Scoop ice cream into six balls. Press one cherry into center of each ball; immediately roll in cookie crumbs until evenly coated on all sides.
Place on wax paper-covered baking sheet. Freeze 1 hour or until firm.
Place chocolate, shortening and corn syrup in top of double boiler.
Place over hot (not boiling) water. (Bottom of top pan should not touch boiling water.) Cook until chocolate is melted and mixture is well blended, stirring frequently.
Top each of the six remaining cookies with one ice cream ball, securing ice cream to each cookie with 1 tsp. of the melted chocolate.
Drizzle remaining melted chocolate evenly over ice cream balls; top with sprinkles. Freeze at least 1 hour before serving.
