Pineapple Buganda

2 cupsfresh pineapples
4 tbsp brown sugar
1/2 cup light cream
6 oz white rum
1 tsp vanilla extract
1 cup crushed ice

Cut the pineapple into small pieces, enough for two cups. Combine with everything else in a blender until smooth and thick. Serve in whiskey-sour glasses and garnish with mint sprigs and maraschino cherries.