Prepare the cherry jam: Combine the cherries, sugar, and wine in a large, heavy-bottomed pot over medium heat, stirring to blend. Once the mixture starts to bubble at the edges, skim any foam from the top. 

Let simmer, uncovered, for about 40 minutes, stirring occasionally and adjusting the heat as needed, so the mixture darkens in color and thickens to form a jam. If you’re using it right away, keep at room temperature; otherwise, transfer to an airtight container and refrigerate for up to 1 week.

Make the doughnuts: Heat 1” of oil in a large skillet over medium heat. Line a platter with several layers of paper towels, or place a wire rack over a few layers of paper towels.

Combine the flour, baking powder, sugar, yogurt, eggs, olive oil, orange zest, and salt in a mixing bowl, whisking to form a smooth batter.

When the oil is hot (at the shimmer stage), use two tablespoons to drop 1” dollops of the batter into the oil; alternatively, oil your hands and roll the dough into small balls. Fry 5-6 at a time (do not crowd the pan) until brown, around 2 minutes per side, 4 minutes total per batch. If the doughnuts brown too quickly, reduce the heat slightly as needed.

Repeat, frying until all of the batter has been used. Transfer the doughnuts to the platter or rack. Sprinkle with the confectioners’ sugar; serve warm, with the jam on the side for dipping.