Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking

sheet with Gefen Parchment Paper.

In a medium-size pot, heat honey, margarine, and vanilla sugar. Bring to a

boil while stirring; remove from heat. Add cornflakes and cranberries, if using, stirring until the mixture coats the cereal.

Pour the honey crunch mixture onto the prepared baking sheet. Bake for eight to 10 minutes. Allow to cool. Place in a large ziplock bag and crush slightly with your fingers through the bag; set aside.

Combine apples, orange juice, margarine, and lime juice in a medium-size pot; bring to a boil. Lower heat to a simmer and cook until the apples begin to soften.

Combine the cold water and cornstarch; add it to the simmering liquid, stirring until the liquid begins to thicken. Stir in brown sugar and cinnamon and cook for another three to four minutes. Remove from heat.

Place a few small scoops of vanilla ice cream in eight dessert bowls.

Spoon some of the warm apple mixture on top of each portion of ice cream and drizzle with 1/4 teaspoon each of orange and amaretto liqueur.

Sprinkle with honey crunch and serve immediately.