In a small saucepan, combine Chambord, raspberries, blackberries, and brown sugar. Bring to a boil, and reduce heat to medium-low; simmer, stirring occasionally, until mixture begins to thicken, about 15 minutes. Remove from heat and let cool for 15 minutes. (If berry sauce becomes too thick, add water, 1 tablespoon at a time, until desired consistency is reached.)

Scoop ½ cup vanilla ice cream each into 6 serving bowls.

Just before serving, pour 2 tablespoons hot espresso over ice cream. Drizzle with Chambord mixture. Garnish with fresh berries, if desired. Serve immediately.