Combine chocolate chip cookie mix, softened butter, and egg in medium bowl until soft dough forms.
Press dough into the bottom of a 13 X 9 inch rectangle baking pan.
Bake 11-13 minutes until edges are lightly browned. Allow cookie crust to cool completely.
Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.