1. Toss together oranges, grapefruit, and pineapple; set aside.
2. Pour orange liqueur into a shallow saucer. Dip rims of 8 glasses in liqueur; dip rims in sugar, and let stand 30 minutes to dry completely.
3. Spoon fruit mixture evenly into glasses. Add rosé wine, filling three-fourths full; top with grated coconut and cherries. Serve immediately.
Note: For testing purposes only, we used Sugar In The Raw for turbinado sugar.