Wash and pit cherries. Add cherries and port wine in a saucepan and simmer over low heat until most of the liquid has evaporated, stirring to prevent scorching. Remove from pan and cool in your refrigerator.

Simmer balsamic vinegar over low heat in a saucepan to reduce by half. Remove from the heat and cool in the refrigerator. Cherries and balsamic syrup can be prepared in advance and will keep well.

To serve, cut angel food cake into 8 equal pieces, top with infused cherries and drizzle with balsamic syrup.