In a medium saucepan, stir together sugar and cornstarch. Add the halved cherries and wine (or pomegranate juice), stirring until combined. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Transfer cherry mixture to a medium bowl. Stir in orange peel. Cover and chill 2 hours.
In a large bowl, whisk together whipped topping, yogurt and vanilla. Add 1½ cups of the chilled cherry mixture to the whipped topping mixture and fold gently to marble. Spoon into eight 6-ounce dessert dishes. Spoon the remaining cherry mixture evenly over desserts. Cover and chill up to 4 hours. If desired, top each dessert with a cherry with a stem before serving.