In a small saucepan, over high heat, combine the vinegar, Chambord and brown sugar. Keep warm over low heat. Brush peaches on both sides with olive oil and place on cooking grate, cut sides down. Turn over and grill 1 to 2 minutes more. Place two peach halves, right side up, on each serving dish.
Place raspberries into the hollows of the halves.
Spoon the glaze generously over peaches and top with a sprinkling of amaretti cookie crumbs.