Lightly sprinkle the roost with salt and pepper, place on rack in roasting pan. Insert meat thermometer so tip is in center of meat. Roast at 325° F until 170° F on meat thermometer, about 2 hours. In medium saucepan, heat the wine, orange juice, shallots, garlic, ginger root, allspice and 1/8 tsp. pepper to boiling. Reduce heat to low and simmer covered for 10 minutes. Heat to boiling once more. Mix cornstarch and cold water, stir into boiling mixture. Continue to boil, stirring constantly until thickened. Stir in cherries, cook over low heat for 2 to 3 minutes. Remove from heat and cool for 2 to 3 minutes. Stir in sweetner. Slice venison and arrange on platter, serve with cherry sauce.