In a 4-quart sauce pan over low heat on Wolf cooktop, bring cherries, port and water to a simmer. Continue to simmer until almost all the liquid has been absorbed, about 30 minutes total. Add remaining ingredients to the pan and simmer for another 20 minutes, or until the cranberries have begun to burst. Remove from heat. Cool. Store in a Sub-Zero refrigerator overnight and up to a week before serving.