In a glass measuring cup, combine the juices from the cherries with the Ruby Port and Ruby Red Wine.
In a small saucepan, stir together the sugar and cornstarch until no lumps remain.
Gradually whisk in the wine mixture.
Add the cherries.
Cook over medium heat until the sauce boils and thickens, about 5 minutes.
Remove from heat and add the almond extract, if using. Let cool slightly.
Taste and add more sugar, if needed.
Serve the warm sauce over the ice cream.