In a small saucepan over medium heat, combine the sparkling malbec and sugar. Bring to the boil, whisking constantly until the sugar dissolves. Remove from the heat and let the wine syrup cool to room temperature. Creating this syrup will intensify the wine flavour.
In a blender, combine the cherries and lemon juice and and blend until a smooth puree forms. Add the wine syrup and blend until smooth. Pour the mixture into a bowl, add the chopped chocolate and stir to combine.
Pour into a freezer-safe dish, cover with plastic wrap and freeze until almost solid, mashing in the ice crystals every 1-2 hours until the sorbet is thick and smooth. Wrap well and freeze until solid. Allow the sorbet to soften for 15 minutes before scooping.
To serve, place three scoops of sorbet into bowls and sprinkle with flaked almonds and additional cherries.