Recipe by Chef Andy Blanton
Heat a large skillet over medium high heat, add olive oil and shallots, sweat (until translucent), about 2-3 minutes, and add a pinch of kosher salt and black pepper. Add bay leaves and cherries.
Continue to cook over medium high heat until cherries begin to sweat slightly, about 2-3 minutes, stirring often. Do not allow shallots to brown.
Add Balsamic Vinegar, Port wine, and bouqet garni of thyme, continuing to cook over medium high heat, until fully reduced, about 5-10 minutes. The mixture should become syrupy and almost fully evaporated. At this stage, add the demi-glace and reduce to desired consistency. Remove bay leaves and thyme. Sauce can be kept for several days, or served immediately. Enjoy!