In a stand mixer bowl, whisk together the flour, brown sugar, instant yeast and salt. If using active dry yeast, mix it with the lukewarm milk to proof for 5 minutes. Instant yeast doesn’t need proofing.

Place the mixing bowl on the mixer and attach the dough hook. Start the mixer. Whisk together the eggs, milk, vanilla. Add this to the flour mixture while the mixer is on low. Stopping every now and then to scrape down the sides of the bowl. Mix until the dough is a cohesive ball. Add in the butter, and mix again until all the butter is fully incorporated. This will take a bit for the butter to be completely mixed in. The dough will be soft but a little sticky.

Remove the bowl from the stand mixer, as well as remove the dough hook, cover the mixing bowl with plastic wrap placed tightly over the top and then a towel. Set aside to rise, 3-4 hours until more than doubled in side.

While the dough is resting make the cherry sauce.

Bring the water and sugar to a simmer, stirring until the sugar is dissolved. Add in the dried cherries and let simmer for 10 minutes. Turn off the heat and let the cherries soak for 10 minutes. Strain the cherries out leaving the liquid in the pan. Add in the vanilla and bring the sauce to a boil for another 5-7 minutes to thicken to a syrup. Add the cherries and the kirsch then turn off the heat to cool. Transfer to an airtight container and cool in the refrigerator a couple hours until cooled and thickened. Can be reheated to serve warm.

Once the dough has doubled, gently deflate the dough then add the pearl sugar. Mix in the sugar. Let the dough rest another 15 minutes. This can be done in the bowl then divided into dough balls or shape the dough balls first then rest for 15 minutes. Either way works.

Preheat your waffle iron. I like the setting to be between 2-3 for these waffles.

Brush melted butter in the middle of the iron if using a round Belgian waffle iron or two squares if using a square Belgian waffle iron

Place one of the balls in the middle on top of the melted butter and cook until the waffle iron beeps. Check to see if its a beginning to be a deep golden brown. Once done, transfer to a wire cooling rack and repeat with the remaining dough balls.

Place one waffle in a bowl or plate, top with a scoop of ice cream and a few spoonfuls of the cherry sauce for a liege waffle sundae.

These waffles are best served warm. They easily reheat in a toaster or toaster oven.