Wash the cherries. Blanch the orange rind for 5 minutes in boiling water. Put the cherries into a saucepan with the sugar, black currant jelly, orange rind, cinnamon and wine. Bring to a boil, cook for 15 to 20 minutes. Drain the cherries, sieve the wine then reduce by half for 5 minutes over a high heat and pour onto the cherries. Allow to cool and chill in the refrigerator. Serve chilled in individual bowls, with or without whipped cream.
