Sour Cherry Jam:
Place the sour cherries, the wine and the sugar into a small saucepan place over medium heat. Allow the mixture to simmer for 15 minutes or until the liquid has reduced and the cherries are plumped. Allow the jam to cool completely, then refrigerate.
Using a sharp knife, chop the mint leaves finely. Place the gorgonzola in a bowl and use a fork to finely mash it until it is creamy and smooth. Add ½ cup of the chopped walnuts and all of the chopped mint, mixing until it is completely incorporated. Refrigerate for 30 minutes or until firm enough to handle.
Roll the Gorgonzola mixture into eight 1-inch balls, and roll the balls in the remaining chopped walnuts to coat completely. Refrigerate until ready to serve.
Serve each Gorgonzola ball with a spoonful of sour cherry jam.