Place the sugar, redcurrant jelly, orange zest, cinnamon, star anise and wine in a pot over medium-high heat. As soon as it begins to simmer, reduce heat to medium, add cherries, and simmer for 4 minutes until just starting to soften. Transfer to a bowl to cool.
Let the cherries cool in their syrup and place in the fridge for at least 2 hours. Remove the cinnamon stick and star anise and spoon the cherries into 4 bowls. Drizzle with syrup and place a dollop of cream on each. Serve.