Pat the New York strip steaks dry with paper towels to help create a nice crust when searing.

In a small bowl, combine the ground cinnamon, ancho chili powder, salt, and black pepper. Mix well.

Rub the olive oil over both sides of the steaks. Generously apply the spice mixture to both sides of the steaks, ensuring they are well coated.

Heat a large skillet or grill pan over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes per side for medium-rare, or until they reach your desired doneness. Use a meat thermometer for accuracy (135°F for medium-rare).

Remove the steaks from the skillet and let them rest for about 5 minutes to allow the juices to redistribute.

In the same skillet used for the steaks, reduce the heat to medium. Add the black cherry preserves, port wine, and balsamic vinegar. Stir well to combine.

Bring the mixture to a simmer and let it cook for about 5-7 minutes, or until it thickens slightly.

Slice the rested steaks against the grain. Drizzle the black cherry-port reduction over the sliced steaks and garnish with chopped fresh parsley before serving.