In a saucepan, place the Port, cinnamon and vanilla bean, and simmer to reduce to 1 cup. Add the cherries and heat through. Mix the cornstarch with 3 tablespoons juice drained from the cherries then stir it gently into the Port and cherries and cook gently until thickened.
Place 1/3 cup ricotta into each of 6 dessert bowls, then top it with the hot Port and cherry sauce.
Recipe courtesy of Gale Gand