1. Peel, halve and carefully core the pears. Poach the pears in a saucepan with the wine, sugar, vanilla sugar and cinnamon over a low heat for 10 minutes. Leave the pears to cool in the liquid.
2. Chili 4 individual glasses in the refrigerator, or preferably in the freezer.
3. Break the chocolate into a small saucepan and melt over a low heat. Stir in the cream and keep the sauce hot. Drain the pears.
4. Cut the ice cream into equal cubes, arrange in the chilled glasses, top with a pear half and cover with the hot chocolate sauce. Garnish each portion with 3 glace cherries and serve immediately.