Scoop the ice cream into 6 scoops.  Place on a baking sheet lined with parchment paper or waxed paper.  Freeze until solid, about 1 hour.

In a large bowl, crush the cornflakes finely.  Stir in the cinnamon.

Place the egg whites in a smaller bowl and whisk until frothy.

Remove the ice cream balls from the freezer. Working with one at a time, dip the balls into the egg whites, then roll in the cornflake crumbs.  Return to the egg whites for a second coat, then back into the cornflakes.  Use your hands to press the cornflakes into the ice cream.  This is also when you can form the ice cream into a perfect ball.

Place the ice cream back on the baking sheet and return the balls to the freezer.  Freeze until completely solid, at least 4 hours, preferably overnight.

Preheat the oven to 350ºF. 

Place the tortillas in the microwave for 30 seconds to soften.  Lay one tortilla on a work surface, and brush the entire surface with melted butter.  Mix the sugar and the cinnamon together in a small bowl, then sprinkle the surface of the tortilla with some of the cinnamon sugar.  Turn the tortilla over, and repeat on the second side.  Gently place the tortilla in a jumbo muffin tin (or an oven proof bowl or ramekin of similar size), making sure it is flat in the bottom, and folding the sides as needed to form a bowl shape.  Repeat with the remaining tortillas.

Bake the bowls for 15 minutes, or until browned.  Let the bowls sit in the tin for a few minutes, then remove to a wire rack to cool completely.

Fill a pot with oil 3-4 inches deep.  Heat to 350ºF.

Working with one ball of ice cream at a time, add the ice cream to the hot oil and cook, turning the ball constantly to make sure all sides get cooked, for 10-15 seconds, or until the coating is crisp.  Remove with a slotted spoon and drain quickly on a paper towel.  Transfer the balls to the tortilla cups.

Drizzle each ice cream cup with dulce de leche, then top with whipped cream and a cherry.  Serve immediately.