1. In a 2-quart saucepan, combine the water, sugar and cinnamon stick. Bring to a boil and add the cherries. Partially cover and simmer over low heat for 35 to 40 minutes if the cherries are fresh or 10 minutes if they are canned. Remove the cinnamon stick.
2. Mix the arrowroot and 2 tablespoons of cold water into a paste, then beat into the cherry soup. Stirring constantly, bring the soup almost to a boil.
3. Reduce the heat and simmer about 2 minutes, or until clear and slightly thickened. Pour into a shallow glass or stainless-steel bowl, and refrigerate until chilled.
4. Before serving-preferably in soup bowls that have been pre-chilled stir in the cream and wine.
