In small saucepan, heat water and sugar to boiling; reduce heat. Simmer uncovered 3 minutes. Remove from heat; stir in ice cubes.
Meanwhile, grate orange and squeeze juice to measure 1 tablespoon peel and 1/2 cup juice; set aside.
In blender, place cherries and sugar syrup. Cover; blend on high speed 1 minute or until smooth, stopping as necessary to scrape down sides. Stir in orange peel, orange juice and wine.
Pour mixture into 8-inch square (2-quart) glass baking dish. Cover; freeze 8 hours or until firm. Before serving, scrape mixture with fork until fluffy.