Preheat oven to 400°. Spray a large baking sheet with baking spray; set aside.

Combine water, butter, and salt in a medium saucepan. Bring to a boil. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir over medium-high heat until mixture forms a ball. Remove from heat. Cool 10 minutes.

Add eggs, one at a time, beating well with a wooden spoon after each addition.

Drop into 12 mounds (about ¼ cup each) 3-inches apart onto prepared baking sheet. Bake 30 to 35 minutes or until golden brown and puffed. Transfer cream puffs from baking sheet to wire rack. Immediately cut a slit in each cream puff for steam to escape. Cool completely.

For sauce, microwave heavy whipping cream in medium microwave-safe bowl on HIGH 1 minute or until very hot. Add chocolate to bowl; let stand 2 minutes. Whisk until chocolate is melted and mixture is smooth. Set aside to cool. Sauce will thicken as it cools.

To serve, split cream puffs; discard soft dough from insides. Fill cream puffs with banana slices and ice cream. Drizzle with chocolate sauce. Garnish with jimmies, whipped cream, and maraschino cherries, if desired. Serve immediately.