Combine the cherries, wine, juice and brown sugar in a small saucepan over a medium heat. Gently stir to dissolve sugar and bring to a simmer. Cook for 5 minutes until cherries have just softened. Remove cherries with a slotted spoon to a bowl. Continue to simmer the red wine syrup until it reduces by half. Pour over the cherries and set aside to cool to room temperature.

Fold the double cream, mascarpone, vanilla extract and icing sugar to combine.

To assemble, divide half of the biscuits among six 1 cup capacity glasses. Drizzle with half of the syrup, then top with half of the cherries, then half of the mascarpone cream and half of the almonds. Repeat the layering, finishing with the layer of mascarpone cream. Cover glasses with plastic wrap and refrigerate for 2 hours.

When ready to serve, sprinkle tops with the remaining flaked almonds.