Combine all ingredients together and simmer until sauce is thickened and coats the back of a spoon; approximately 10-15 minutes.

Put the flour, sugar, salt, and lemon zest in the work bowl of a food processor and pulse briefly to combine the ingredients. Scatter the butter around the bowl and pulse until the mixture is crumbly. Add the whole egg and egg yolks and process until the mixture is just beginning to clump together in the work bowl.

Turn the dough out onto a lightly floured work surface and pat it together into a thick disk. Wrap tightly in plastic and refrigerate for at least 1 hour, or until well chilled.

On a lightly floured surface, roll out the larger portion into an 12-13-inch circle about 1/8 inch thick or slightly thicker. Carefully wrap the dough around the rolling pin put it into a round pizza dish or on a baking sheet. Gently press the dough into the bottom and up the sides of the pan or if using a baking sheet, make an identifiable rim on the outside edge of the dough. Put the pan in the refrigerator to chill for 30 minutes.

Heat the oven to 350 degrees F.

Using a hand mixer or whisk, beat the ricotta until smooth and creamy. Whisk in the eggs, the sugar, the vanilla, the liqueur and the ground cinnamon.

Remove the dough from the fridge and carefully pour and spread the Ricotta Filling onto the dough not more than about an inch from the edges (leaving a border).

Place the pitted cherries all over the Filling.

Bake until the dough is puffed and golden brown and the Ricotta Filling is puffed and set in the center, about 30 to 45 minutes depending on the thickness of the dough and your oven. Keep an eye on it; mine was perfect at about 40 minutes when golden brown.

Remove from oven and allow to cool slightly.

Top with some of the Port/Cherry sauce and serve warm or at room temperature.