1. In a frying pan over medium-high heat, sauté a couple of sliced shallots and cherries in olive oil until shallots start to brown.
2. Mix in red wine, orange zest, sugar and orange juice, and a pinch of salt. Cook, stirring often, until liquid reduces by half. Let cool slightly. Spoon over chicken or lamb and sprinkle with chopped fresh thyme and black pepper.