Finely grate about ¼ teaspoon zest from the orange; then halve the fruit and squeeze out 2 tablespoons juice.
Place the cardamon pods on a cutting board and use the side of a chef’s knife; lightly press to bruise the pods.
In a medium skillet, over medium heat, combine butter, sugar, cardamom seeds, pods and orange juice; gently stir the mixture until the sugar dissolves; 2 to 3 minutes.
Add the cherries and orange zest to the saucepan; cook cherries until they become tender and release their juices; 2 to 5 minutes; turn off the heat and leave the pan on the stove.
Pour cognac or brandy into a big metal ladle, capable of holding 2 tablespoons of liquid, or a small saucepan.
With a stick lighter or long match, carefully warm the brandy by gliding the flame directly over the liquid (stand back as you do this).
When the brandy is warm enough, it will ignite with blue flames.
Immediately pour the flaming brandy over the cherries and allow flames to burn off; about 30 seconds to 1 minute.
After the flames have died, turn the burner to medium heat and reduce the sauce until it begins to thicken; 1 to 2 minutes.
Add a tiny pinch of salt and spoon warm cherries over ice cream or cake.
