For the cherry compote, pit the cherries.
Cut the vanilla pod in half lengthwise and scrape out the pulp. Liquefy the butter in a saucepan and lightly caramelize the sugar in it. Deglaze with orange liqueur and kirsch and reduce to half the amount. Pour in red wine. Add vanilla bean, cherries, cinnamon and vanilla pulp and cook uncovered at medium temperature for 10 min. Mix cornstarch with a little water, thicken the cherries with it and cook at a gentle temperature for 2-3 minutes. Remove from heat, let cool, cover and refrigerate overnight to allow the flavors to combine well.
Serve cherry compote with cake or ice cream or as a refreshing dessert in between!
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