Bring the wine, cinnamon, lemon zest, and sugar to a boil. Lower to medium heat and reduce the mixture by half.
Add the cherries and poach them gently for one minute.
Remove from the heat and allow the cherries to macerate for half an hour.
Remove from the poaching wine and allow cherries to cool. Use an ice bath if you are in a hurry.Meanwhile, roll 8 pieces of bleu cheese into the size of cherry pits. Refrigerate until the cherries cool.When ready to serve, place a piece of bleu cheese between two cherry halves and press lightly.
Place on a serving spoon.Slice a piece of honeycomb (1 cm cube) and place beside the stuffed cherry. Lastly, top with an almond half.
