Mix in cherries, remove from heat and let them plump for 20 minutes. The sauce may be rewarmed. Meanwhile, using a sharp knife, score skin and fat of duck breasts in a checkerboard pattern. Season with salt and pepper to taste, and coat lightly with a bit of olive oil. Heat a large skillet over medium-high heat.
Place breasts into pan in a single layer, skin-side down.
Remove from heat and let rest for 5 minutes. To serve, slice each duck breast half in medallions and fan slices out on serving plate. Drizzle sauce over slices and decoratively around each plate. Makes 4 servings. Cool Juice Energy Fruit Cake Adapted from a recipe by George McKirdy, executive pastry chef at W Hotel, New York City.