1 pound cherries, pitted and sliced in half
1 tablespoon sugar
1 750ml bottle of red wine (we used Zinfandel)
5 oz. Kirsch (cherry liqueur) or brandy
¾ cup orange juice
½ cup cranberry-raspberry juice
1 orange, thinly sliced
1 apple, thinly sliced
1 750ml bottle brut rosé (sparkling rosé wine) 

Preheat oven to 400 degrees F.  Place cherries in an oven proof baking dish and sprinkle with sugar.  Roast the cherries for 35-40 minutes.  Allow to cool completely.
Combine the red wine, Kirsch and juices in a pitcher with the roasted cherries (including any juice).  Add apple and orange slices, and refrigerate for 3 hours or overnight.
Serve over ice, top with a generous pour of the brut rosé and enjoy.