Preheat the oven to 150°C and line a tray with greaseproof paper.
Whisk egg whites in a bowl until they form soft peaks.
Gradually whisk in caster sugar until the mixture is shiny and stiff.
Spoon mounds of the mixture onto the tray and bake for 15 minutes.
Reduce heat to 110°C and bake for 60 to 90 minutes until crisp.
Simmer cherries, orange juice, jelly, molasses, and sugar in a pan.
Add dessert wine and remove cherries once soft using a slotted spoon.
Reduce the liquid to a coating consistency and return cherries to the sauce.
Melt butter in a pan for the butterscotch sauce.
Add brown sugar and stir until completely dissolved.
Mix in double cream and vanilla, bring to the boil, and beat vigorously.
Serve nests decorated with whipped cream, cherries, and warm butterscotch sauce.