1Add pitted cherries, sugar, red wine and cinnamon into the saucepan. Bring to the cook and boil for 10 mins.
2add the cream and let it cook for another 5 mins. Add pinch of salt.
3Discard the cinnamon and puree the soup with the hand liquidiser until is smooth.
4Stir in few whole cherries.
5Once the soup cool down put it to the fridge for couple of hours and then serve with the mint leafs on the top.