To make the cherry sauce, in a medium saucepan, dissolve the sugar in 3 tbsp. water, stirring, over medium heat. Bring to a boil and cook, without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the mixture is light amber, about 7 minutes. Add the cherries (the mixture will harden). Cook until the mixture melts and returns to a boil. Whisk in the cornstarch and boil 1 minute. Off heat, stir in the lemon juice.
Preheat the broiler. Sprinkle 1 tbsp. raw sugar evenly over the cut side of each banana half. Transfer to a baking sheet. Broil until the sugar browns, about 5 minutes.
Place 1 scoop of each ice cream into 8 bowls. Arrange the bananas alongside; top with the sauces, whipped cream, almonds and maraschino cherries.
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