Shred the peel from the orange (you should have about 3 teaspoons); set aside. Juice the orange (you should have about 1/3 cup). In a medium bowl combine orange juice, 1 teaspoon of the orange peel, cherries and sugar. Stir gently until combined. Transfer mixture to a large cast iron skillet or an 8- or 9-inch disposable foil pan.
For a charcoal grill, place the skillet or pan on the rack of an uncovered grill directly over medium coals. Cook, stirring occasionally, until mixture thickens slightly, about 8 to 10 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Place the skillet or pan on the grill rack. Cover and grill as above.) Cool cherry mixture for 5 to 10 minutes before serving.
To serve, scoop ice cream into a large bowl. Top with cherry mixture and remaining orange peel. Top with pepper, sea salt and Vinegar Whipped Cream. Makes 4 servings.
Vinegar Whipped Cream
In a chilled medium mixing bowl combine the whipping cream, powdered sugar, and white wine vinegar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.