To prepare sauce, heat oil in a large saucepan over medium heat. Add shallots; cook 10 minutes or until golden brown, stirring occasionally. Add salt and next 6 ingredients (salt through cloves); cook 30 seconds. Add cherries and wine; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove pan from heat, and stir in the vinegar.
Preheat oven to 450°.
To prepare duck, combine curry powder and next 4 ingredients (curry powder through dash of red pepper), stirring well. Rub duck with spice mixture. Place duck on a shallow roasting pan coated with cooking spray.
Bake at 450° 15 minutes or until a thermometer registers 135° (medium-rare), or until desired degree of doneness. Cut duck diagonally across the grain into slices. Serve with sauce.