Add cherries to a bowl and pour wine over them. Let soak for at least 30 minutes, up to 2 hours on the counter. When finished soaked, drain and oat cherries slightly dry. Run your knife through them once to lightly chop.
In a large bowl, whisk together sweetened condensed milk, vanilla, and salt.
In a stand mixer, or with a hand mixer, use the whisk attachment to whip the cream cheese on medium about one minute. Scrape sides down. With mixer on low speed, add heavy cream in a slow stream. Then bring mixer up to medium high speed, until stiff peaks form. Check frequently once it starts to become fluffy so you don’t overwhip.
When stiff peaks have formed, add ½ of the mixture to sweetened condensed milk, and whisk until smooth. Then gently fold in remaining whipped cream, until no streaks remain. Error on the side of NOT overmixing/overfolding. Then gently fold in cherries and chopped almonds.
Put ice cream into a loaf pan, sprinkle with a few extra cherries and chopped almonds. Cover and freeze for at least 6 hours. Enjoy!