Prepare the sauce.
Defrost the cherries, put them in a small saucepan, add sugar (to taste), port wine and aged balsamic vinegar. I recommend taking red port.Put on the fire and, stirring occasionally, warm up until the sugar dissolves. Then reduce the heat to low and cook for 15-20 minutes.
Remove the sauce from the heat, cool and put in the refrigerator for 3 hours.Half an hour before serving, remove the sauce from the refrigerator.
Put the Panna cotta on a plate and pour the cherry sauce over it.A delicate dessert with a rich chocolate flavor and a piquant bright sauce – this is great, my friends!