Using a melon baller, remove the core through the bottom of each apple. Peel apples, leaving stems intact. Place apples in a medium saucepan. Add wine, cherries, the water, and rosemary. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or just until apples are tender, turning occasionally to coat apples evenly with liquid.
Using a slotted spoon, transfer apples to individual serving plates. Simmer cooking liquid, uncovered, about 20 minutes or until reduced to 1 cup. Remove from heat; cool slightly. Strain liquid, discarding cherries and rosemary. Spoon liquid over apples on serving plates. Serve warm, or cover with foil and chill for up to 24 hours. If desired, garnish with fresh mint leaves. Makes 2 poached apples.