Preheat the oven to 375°F.
Place the cherries and currants in a small saucepan and add the wine. Bring to a boil and then remove from the heat. Let the fruit steep in the hot wine for about 15 minutes.
Meanwhile trim the Brussels sprouts. First make a thin slice off the root end. Then cut them in half vertically discarding any outer leaves that fall off naturally. Remove any remaining outer leaves that are discolored. If any of them are notably larger than the rest, cut them into quarters. Once cut, wash them by submerging them in a bowl of water and then drain and pat dry.
Combine all of the ingredients except the oil in a bowl and toss.
Add the olive oil in increments and stir, adding just enough to evenly but lightly coat everything. Remember the bacon will render its drippings.
Place everything in a baking dish and place in the oven for 20 minutes or until the sprouts reach your desired tenderness.