Pour the wine and water into a saucepan, add the sugar, cinnamon stick and lemon rind and juice. Bring to the boil and simmer for 5 minutes.
Add the still frozen cherries and simmer for 5 minutes. Discard the cinnamon stick, then ladle half the liquid and cherries into a blender or food processor. Add the soured cream and then blend, in batches if needed, until smooth. Return the blended liquid to the saucepan and mix well.
Chill the soup thoroughly, then ladle into shallow bowls so that the whole cherries can be seen and sprinkle with a little ground cinnamon to garnish. Serve with some cherries on stalks, if liked.