PEEL and trim the shallots. Heat half the butter in a heavy saucepan, add the shallots, cooking until lightly golden on all sides, add the wine, chicken stock, sugar, thyme and a little salt and pepper.
PREHEAT the oven to Gas Mark 6/200 degrees C/400 degrees F. Lightly oil a 23cm (9-inch) wide ovenproof dish. Mix the cherries and kirsch or brandy together and set them to one side.