Preheat your oven to 400°F. Toss the pitted and halved cherries with sugar and fresh lemon juice in a baking dish, spreading them in a single layer. Roast for 35-40 minutes until the cherries are deeply caramelized and their juices have concentrated—you'll notice the fruit darkening and the pan smelling intensely fruity. This roasting step is crucial because it intensifies the cherry flavor and creates a rich, jammy base for the sangria. Remove from the oven and let the cherries cool completely to room temperature before proceeding.

In a large pitcher, combine the zinfandel and cherry liqueur, then add the cooled roasted cherries along with all their accumulated juices from the roasting pan—this is liquid gold for flavor. Add the thinly sliced orange and cinnamon stick to the pitcher, stirring gently to combine all the elements. I like to use a quality zinfandel with bold fruit notes because it stands up beautifully to the roasted cherries and cherry liqueur without getting lost. The cinnamon stick will infuse the sangria with warm spice notes that complement the fruit perfectly.

Cover the pitcher and refrigerate the sangria mixture for at least 3 hours, though I often let it sit overnight for even deeper flavor integration. During this time, the cinnamon, cherry liqueur, wine, and roasted fruit will meld together beautifully, creating a complex, well-rounded flavor profile.

Fill serving glasses with ice and pour the chilled sangria base into each glass, dividing the cherries, orange slices, and cinnamon stick evenly among the glasses for visual appeal and flavor in every sip. Top each glass with about 3 fl oz of chilled sparkling wine added just before serving—this keeps the carbonation fresh and adds a bright, effervescent quality to the drink. Tear or gently pluck a few fresh mint leaves to garnish each glass, giving the sangria a fresh, herbaceous finish. Serve immediately and enjoy.