Taste your cherries. Mine were moderately sweet. Adjust your sugar accordingly.
Heat a large stainless, ovenproof skillet over medium heat. Melt butter and swirl to coat skillet. Brown chicken on both sides and remove from pan. Loosely tent with aluminum foil and set aside.
Sauté the shallots until they are soft. Stirring frequently. Add the wine, vinegar, cloves, cinnamon, orange zest, and sugar to the pan. Scraping the bottom to remove all the browned bits. Yummy. Bring to a boil and then add chicken broth and cherries. Stir and bring back to a boil. Add the chicken back to the pan and spoon sauce over chicken.
Cook in preheated oven 5-10 minutes or until the chicken is done. Remove chicken from pan and loosely tent. While the chicken rests, reduce the cherry wine sauce to the desired consistency.