Either bittersweet or semisweet chocolate will give great results, but bittersweet will pack more intense chocolate flavor.

　　

Ingredients

Makes 4 servings

　　

Cherries

8 ounces fresh Bing cherries, pitted

　　⅓ cup black cherry preserves or other cherry preserves

　　⅓ cup ruby Port or cherry juice

　　

Mousse

1¼ cups chilled heavy whipping cream, divided

　　⅛ teaspoon (generous) ground cinnamon

　　4 ounces bittersweet or semisweet chocolate, chopped

　　

Cherries

Step 1

Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours.

　　Do ahead: Cherries can be made 1 day ahead. Cover and keep chilled.

　　

Mousse

Step 2

Combine ¼ cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold ¼ of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours.

　　

Step 3

Spoon cherries with syrup atop mousse and serve.

　　Do ahead: Mousse can be made 1 day ahead. Cover; keep chilled.