Combine sherry, cornstarch, and salt; add pork and mix well. Let stand about 15 minutes. Heat 1 to 2 tablespoons oil in wok or skillet; add chilies and cook 1/2 minute.
Add pork; stir-fry until no longer pink. Remove from wok. Add 1 tablespoon oil to wok if needed; heat.
Add pea pods; stir-fry about 1 minute or until crisp-tender. Add cherries, pineapple and cooked pork to wok; cook and stir 1 minute to heat fruit. Add Thickening Sauce; cook and stir until sauce thickens and coats mixture.
Thickening Sauce: Combine 1/4 cup chicken broth, 1 teaspoon each sesame oil and cornstarch, and l/4 teaspoon each sugar and ground black pepper.
Serving Tip: Serve over thin egg noodles or rice.