Instructions: Place cherries in stainless steel saucepan with wine and sugar. Bring to a boil over medium heat. Cook uncovered for 5 minutes. Cool to room temperature.

Trim brown crust of pound cake and reserve. Cut cake lengthwise into six slices about 1/2 inch thick. Line a 4- to 6 cup glass or stainless bowl with plastic wrap, leaving a few inches hanging over sides, to help unmold pudding.

Line bowl with 4 cake slices, trimming to fit snugly against sides. Cube leftover cake and add to trimmed crust.

Place half cherry mixture in cake-lined mold. Crumble half of cake trimmings over top. Add remaining cherry mixture and top with rest of trimmings. Place 2 remaining slices on top of mold so that all of cherry mix is covered. Trim to fit.

Cover bowl with plastic wrap, pressing plastic against cake. Place a plate at least 1 inch smaller than diameter of bowl on top of plastic and weigh down with a 1 pound jar or can. Refrigerate at least 2 hours and up to 2 days.

Peel mango and cut flesh from pit. Process with honey, rum and water in blender or processor until smooth. Uncover pudding and unmold onto a serving plate. Pour mango sauce on plate around pudding. Garnish with whipped cream, cherries and blueberries.

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