DESSERT

For the sauce:
1 pound dark Northwest cherries, pitted (about 1 cup)
1 tablespoon sugar
1/2 cup dry red wine
1 teaspoon balsamic vinegar
1 teaspoon kirsch (cherry liqueur)

For the peaches:
4 medium peaches
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 cup vanilla ice cream
4 cookies

5 squares (1-ounce ea.) semi-sweet chocolate
1/2 cup canola oil
4 large eggs
4 large egg yolks
1/3 cup sugar
1/2 cup flour, sifted

Sweet Cherry Filling:
1 cup frozen sweet cherries
1/2 cup water
3 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons cold water