Put a large saucepan over medium-high heat. Add the cherries, cinnamon stick, sugar and cornstarch and cook until the sugar starts to melt, about 1 minute. Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes.
Remove from the heat, remove the cinnamon stick and stir in the vinegar.
Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.
Photograph by Ryan Dausch
Recipe From Michael Symon's 5 In. Copyright © 2013 by Michael Symon. Published by Clarkson Potter/Publishers, An Imprint of Penguin Random House, LLC.