Rinse the cherries, remove the stems and pits, dry well, place in a large enough bowl, dust with sugar and sprinkle with liqueur. Cover and marinate for 120 minutes.
Mash cherries with juice in a hand blender, spread through a fine sieve. Fold in port wine. Fill into shallow metal mold, place in freezer. Stir occasionally to prevent crystals from forming.
To serve, cut out balls, garnish with mint leaves and arrange in cookie trays.
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