Wash the peaches well. Using a sharp knife, remove the stone and a little flesh, creating a cavity without breaking the peach itself. In a food processor, chop the Cantucci biscuits with the lemon (or orange) peel. Beat the butter (setting aside a knob to grease the oven dish with), kept at room temperature, and add it to the chopped biscuits together with 2 or 3 tablespoons of Vin Santo and 1 tablespoon of sugar. Mix these ingredients well and then use the mixture to fill the cavities in the peaches. Arrange them in a well-greased oven dish, pour the remaining Vin Santo over them and add, in the bottom of the dish, the remaining sugar, the cloves and the cinnamon. Put the dish in a preheated oven, at 150 °C, and let the peaches cook for roughly 20 minutes. During this time, baste them 2 or 3 times with a few spoonfuls of the liquid in the bottom of the oven dish. Take the peaches out of the dish and put them to one side on a plate. Filter the liquid left in the bottom of the dish through a fine strainer into a small saucepan, then heat it to reduce it. When the sauce becomes syrupy, pour it over the peaches and serve them hot, accompanied by vanilla ice cream.