Yield: 6 servings
4-in. chocolate tart shells, baked - 6
Dark cherries, pitted - 1 qt.
Zinfandel - 2 cups
Heavy cream - 3 Tbsp.
Sugar - 2 tsp.
Cocoa, for dusting - as needed
Place cherries in bowl; pour wine over. Cover and marinate 1 hour.
Remove cherries with slotted spoon. Pack into baked tart shells, smooth sides up.
Transfer 1/2 cup wine to nonreactive saucepan; add cream and sugar. Cook over medium heat until sugar dissolves.
Divide wine mixture among tarts. Bake at 350F until juices are bubbling, 20 to 25 minutes. Cool, then unmold. Serve dusted with cocoa powder.