Finely shred peel from 1 orange; wrap in plastic wrap and chill until needed. Juice oranges to get 1 cup. In a large saucepan bring orange juice, brown sugar, wine, rosemary, cinnamon stick, and pepper to boiling, stirring until sugar dissolves. Discard rosemary.

Add cranberries and cherries. Cook over medium heat until cherries are plump and cranberries burst, about 8 minutes. Reduce heat and simmer, uncovered, for 5 more minutes on low. Cool. Remove and discard cinnamon stick.

Transfer to a storage container. Cover and chill up to 1 week. Let stand at room temperature about 1 hour and top with reserved orange peel before serving.