Preheat oven to 325°. Melt butter in saucepan over medium heat. Stir in 1 cup broth and next 4 ingredients. Bring to a boil, and cook, stirring often, 8 minutes or until liquid is reduced to 1/2 cup. Remove pan from heat, and set aside.
Brown beef in hot oil in skillet over medium heat 3 to 4 minutes or until browned on all sides.
Bake beef in skillet at 325° for 32 to 35 minutes or until a meat thermometer inserted into thickest portion registers 155° (medium). Remove beef to a cutting board, reserving juices in pan. Cover loosely with aluminum foil, and let stand 15 minutes before slicing.
Add cherry mixture, 2 tablespoons broth, maple syrup, and rosemary to skillet. Bring to a boil over medium heat, stirring to loosen browned particles from bottom of skillet. Stir in salt and pepper. Drizzle sauce over sliced beef; sprinkle evenly with cheese and parsley.