Wash and de-stone the cherries. Place in a frying pan over a medium heat with the butter until softened, approximately three minutes. Pour over the red wine vinegar, red wine and sugar. Stir well, turn down the heat and leave to simmer for 10 minutes.
Remove the cheese from the plastic wrapping and place in half the wooden container it came in on the baking sheet. Bake at 200°C for 10 minutes until almost oozing. When the cheese is ready, remove from the oven, cut a cross into the centre of the cheese and pull back the rind. Dollop a large spoonful of the cherry jam in the centre of the cheese and serve with warm crusty bread.
Alternatives: Try using blueberries when cherries are not in season.