Bring a large pot of water to a boil. Boil pierogi and stir occasionally for 6 minutes. Drain and set aside cool.
In a small saucepan over medium, add blueberries and vanilla sugar. Bring to a simmer and cook for 4-5 minutes until blueberries have softened and their juices have released. Set aside to completely cool.
Divide pierogi amongst the four dessert bowls. Top with a scoop of ice cream, drizzle with blueberry sauce and chocolate sauce. Top with cherry and serve.