Boil 1⅛ glasses sago until half done as indicated. Cover with 1½ glasses red wine, add a piece of cinnamon, and boil over a low fire. When the sago is almost cooked, sprinkle on ¾ glass sugar scraped with lemon zest, and cook until the mixture thickens, stirring frequently. Remove the cinnamon, transfer the sago to a platter, cool, and serve. Or, pile the sago into a moistened mold sprinkled with sugar and cool. To serve, turn out onto a platter and pour on cherry syrup. When filling the mold, ¾ wineglass rum may be added, or arrange the sago in small sections, dividing them with oranges.