Scoop ice cream into 8 balls, using about 1/2 cup per ball.

Place the ice cream balls on a baking sheet and freeze for about 1 hour until firm.

Combine corn flake crumbs and cinnamon in a shallow dish.

In a separate shallow dish, beat egg whites until foamy.

Roll each ice cream ball in the beaten egg whites.

Immediately roll the ice cream ball in the corn flake crumb mixture, ensuring complete coverage to prevent leakage during frying.

Repeat the egg white and crumb coating process for each ice cream ball to add an extra layer of protection.

Return the coated ice cream balls to the freezer and freeze for 3 to 4 hours until completely firm.

Heat oil in a deep fryer or heavy saucepan to 375 degrees Fahrenheit (190 degrees Celsius).

Carefully fry the ice cream balls 1 or 2 at a time using a basket or slotted spoon for 10 to 15 seconds, or until golden brown.

Quickly remove the fried ice cream balls and drain on paper towels.

Return the fried ice cream balls to the freezer while frying the remaining balls.

Serve the fried ice cream immediately with whipped cream, honey, and maraschino cherries.