I don't know how good the following recipes are, but here's a bunch. Have you seen these?
Chicken and Cherries Jubilee
3 lb Chicken breasts OR 2 broiler fryers*, 2 1/2 pounds each
2 tb Butter
Salt and pepper
1 can Bing cherries pitted (1 lb)
1 cup Chili sauce
2 Chicken bouillon cubes OR 2 teaspoon Chicken stock base
1/4 cup dry sherry
2 tb Cornstarch
2 tb Water
3 tb Brandy OR Cognac warmed

Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon cubes. Cover. Cook on LOW 6 to 8 hours; or until tender.

Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken. Makes 10 to 12 servings.
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Chicken with Cherries
3 whole skinless, boneless chicken breasts, split
salt and pepper
1/2 cup flour for dredging
2 tablespoons butter
2 tablespoons oil
2 tablespoons chopped shallot
1/2 pound Bing cherries, pitted and coarsely chopped
1/4 cup cherry brandy
1/2 cup white wine
3/4 cup chicken stock
1 bay leaf
12 whole cherries for garnish
Sprinkle the chicken with salt and pepper and dredge in flour. In a large skillet, heat the butter and oil. Cook the chicken breasts for 6 minutes per side, or until golden; remove and reserve. In the same skillet, cook the shallot until soft. Add the cherries and cook for another 2 minutes. Add the cherry brandy and wine and cook over high heat until reduced by half. Add the chicken stock and bay leaf and bring to a boil. Cook for 10 minutes, or until the sauce is thick.
Return the chicken to the pan and cook over low heat for 5 minutes. Serve chicken with cherry sauce and garnish with fresh cherries.
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Chicken 'n' Cherries
Serves 6
6 boneless chicken breast halves
17-oz. can dark sweet Bing cherries, drained
12-oz. can or bottle black cherry soda
2 Tbs. salt-free chicken grill blend
3 Tbs. cherry preserves
2 Tbs. lemon juice,
2 Tbs. olive oil
1 tsp. salt
1/4-tsp. cinnamon
1 Tbs. cornstarch
1 Tbs. water
Pour one half of the soda into a big Ziplock bag. Set aside the rest.
Mix in the grilling blend, preserves, lemon juice, oil, salt and cinnamon.
Drop in the chicken. Seal the bag and refrigerate for a few hours or overnight.
Fire up the grill to medium.
Once the fire is ready, debag the chicken and grill, turning and basting with marinade a few times, for 10-15 minutes, or until the center is no longer pink and the juices run clear.
In a pot, boil the remaining marinade, the reserved soda, and the canned cherries over high heat on the stove (or on the burner attached to the grill).
In a cup dissolve the cornstarch in water. Stir into the cherry sauce and cook for 2 minutes, until slightly thickened.
Pour over the chicken and serve.
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Grilled Chicken With Cherries
1/4 cup sherry wine
1/4 cup chicken stock
1 cup fresh cherries, pitted
2 teaspoons balsamic vinegar
1 teaspoon honey
2 tablespoons butter
2 boneless skinless chicken breasts
salt and pepper, to taste
In a small saucepan, combine sherry, chicken stock, cherries, vinegar and honey, and bring to a boil. Reduce heat and simmer until cherries soften, about 5 to 7 minutes.
While glaze is simmering, season chicken with salt and pepper, and grill until done. To serve, spoon cherry glaze on plate, place chicken breast in the middle and drizzle with more glaze.
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Terri's Cheery Cherry Chicken
8 boned chicken breasts
flour
cooking oil
6 c. cooked rice
salt & pepper to taste
1 can pitted Bing Cherries, undrained
1/4 c dry sherry
Dust Chicken with flour, fry in oil in skillet until browned. Place rice in a greased casserole; arrange chicken over rice. Add salt & pepper to taste. Pour cherries and juice over chicken and rice. Por sherry over all; dot with butter. Bake in 325 degree oven for 1 hour
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Chicken Flambwith Brandied Cherry Sauce Recipe
2 (8-ounce) chicken breasts with bone and skin
1 ounce melted butter
1 teaspoon paprika
1 ounce brandy
1 pinch salt and white pepper to taste

Bing Cherry Sauce
1 (8-ounce) can black bing cherries
2 tablespoons Burgundy wine
2 tablespoon sugar
1/2 teaspoon cornstarch
1 pinch salt
Instructions
Preparing Bing Cherry Sauce:
Drain juice from cherries. Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly. Bring mixture to a boil until sauce thickens. Add the drained cherries.
Season chicken breast with salt, white pepper, paprika, and brush with butter. Bake for 30 minutes at 325 degrees F. or until cooked and tender. Place chicken in a medium-size ovenproof serving dish and cover with sauce. Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.
How to flambé: Pour 1/4 ounce of brandy over dish and place in middle of table. Using long wooden matches, ignite chicken breast. When flame goes out and liquor has burned off, you are ready to serve.
2 SERVINGS

What a jackpot. Thanks so much for taking the time to type all those recipes.

Here's another one I found!!

Cherry Chicken in Lettuce Wraps

2 tablespoons canola oil
1 tablespoon minced fresh ginger root
1 1/4 pounds skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons rice vinegar
2 tablespoons teriyaki sauce
1 tablespoon honey
1 pound dark sweet cherries, pitted and halved
1 1/2 cups shredded carrots
1/2 cup chopped green onion
1/3 cup toasted and sliced almonds
12 leaves of lettuce

DIRECTIONS:
Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set aside.
In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and honey until mixed together. Add chicken mixture, cherries, carrot, green onion and almonds; toss together.
To Serve: Spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.

Boy does that bring back memories. My mother made it many times when I was growing up. Sadly, I don't know what her ingredients were except bing cherries and sour cream.