In heavy saucepan bring to a boil 1 cup water with the butter and the salt over high heat. Reduce the heat to moderate; add the flour all at once and beat the mixture with a wooden paddle until it leaves the sides of the pan and forms a ball. Transfer the mixture to a bowl and beat in eggs 1 at a time.
1/4 c. fresh lemon juice
5 (2 inch) long strips orange rind
5 strips lemon rind
1 cinnamon stick2 1/2 c. dry red wine
1 1/4 c. sugar
1 lb. sweet cherries
Make the puffs: Drop onto buttered baking sheet. Bake the puffs in the upper third of a preheated 425 degree oven for 10 minutes, reduce the heat to 400 degrees and bake the puffs for 20 minutes more, or until they are puffed and golden. Pierce the side of each puff with the tip of a sharp knife and let the puffs stand in the turned off oven with the door ajar for 30 minutes. Transfer the puffs to a rack and let them cool completely.
Make the sauce: In a heavy saucepan combine the lemon juice, the lemon rind, the orange rind, the cinnamon stick, the wine, and the sugar. Bring to mixture to a boil, stirring and simmer it for 5 minutes. Add the cherries, simmer the mixture for 15 minutes and transfer the cherries with a slotted spoon to a bowl. Discard the lemon rind, the orange rind, and the cinnamon stick and reduce the sauce over high heat to about 1 1/4 cups. Pour the sauce over the cherries and let it cool. Slice the top off each puff with a serrated knife, discard any uncooked dough in the centers, and fill each puff with a scoop of the ice cream.
