Cut the chicken into small pieces.
Add salt and black pepper.
Heat oil in a pan over medium heat.
Cook the chicken for around 5 minutes per side until golden.
Take out chicken and set it aside.
In a pot, mix cherries, soy sauce, honey, and vinegar.
Add garlic, ginger, and chicken broth.
Let it boil, then simmer for 5 minutes.
Mash cherries a little to release juice.
In a small bowl, mix cornstarch and water.
Pour the cornstarch mix into the sauce.
Stir until the sauce gets thick.
Put chicken back in the pan and add the sauce.
Cook for 2 more minutes until covered in sauce.
Serve hot with rice or veggies.