Soak eight 6- to 8-inch bamboo skewers in warm water for 1 hour before grilling; drain. Alternately thread bananas, pineapple and strawberries onto skewers, leaving 1/4-inch spaces between pieces.
In a small bowl, combine melted butter and brandy. Brush butter mixture over fruit. Add a maraschino cherry to the end of each skewer, if you like. Transfer skewers to a baking sheet or tray.
Lightly coat the unheated grill rack with cooking spray. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium-hot coals for 5 to 10 minutes or until fruits are warm and bananas are lightly browned, turning skewers occasionally. (For a gas grill, preheat grill. Reduce heat to medium-high. Place skewers on grill rack over heat. Cover; grill as above.) Remove from grill.
Place a scoop ice cream in each serving dish. Drizzle with caramel, butterscotch and/or chocolate ice cream topping. Top with whipped cream and sprinkle with nuts, if you like. Serve with fruit skewers. Makes 4 servings.