Put the cherries, water, cinnamon and wine in a large pot. Bring to a
boil, reduce the heat and simmer for 20 - 30 minutes, until the cherries
are tender. Remove from heat and add the almond extract.
In a bowl, stir a few tablespoons of half and half into the sour
cream to thin it down, then stir in the rest until the mixture is
smooth. Stir into the cherry mixture. Chill until ready to serve.