1 pound pitted bing cherries (frozen or canned), thawed if frozen
1 1/4 cups walnut halves
1 6-ounce package cherry Jell-O
1 cup sherry
1/2 cup orange juice
Drain the cherries and pat dry. Break the walnuts into pieces, then stuff each cherry with a nut.
Combine the Jell-O and 2 cups boiling water in a bowl and stir until dissolved. Stir in the sherry and orange juice.
Lightly spray a 6-cup gelatin mold or glass bowl with cooking spray. Pour in the gelatin mixture and scatter the stuffed cherries and remaining walnuts evenly in the mold. Cover and refrigerate until set, about 8 hours or overnight.
Before serving, place the mold in a bowl of hot water to loosen the gelatin, about 5 minutes. Gently invert over a platter to release.
Photograph by Kana Okada
Courtesy of Duff Goldman for Food Network Magazine