Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           burgundy or other dry red wine
   3      tablespoons   brown sugar
   2      tablespoons   red wine vinegar
   2      tablespoons   unsweetened orange juice
     1/4  teaspoon      grated orange rind
   2 1/4  cups          pitted quartered sweet cherries -- (1 pound)
   2      teaspoons     cornstarch
   2      teaspoons     water
   2      tablespoons   honey
   2      tablespoons   lemon juice
   6                    chicken leg quarters -- skinned
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
                        vegetable cooking spray

Preparation:

Combine first 5 ingredients in a medium saucepan; stir well. Bring to a boil over medium heat, and cook 5 minutes. Reduce heat to medium-low; add cherries, and cook 10 minutes, stirring occasionally. Combine cornstarch and water; stir well, and add to cherry mixture. Bring to a boil over medium heat, and cook 1 minute or until slightly thickened, stirring constantly. Pour into a bowl; set aside, and keep warm. Combine honey and lemon juice; stir well, and set aside. Sprinkle chicken with salt and pepper. Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place chicken on rack, and cook 25 minutes, turning every 5 minutes. Lightly brush chicken with half of honey mixture; cook 5 minutes. Turn chicken over; brush with remaining honey mixture. Cook 5 minutes or until chicken is done. Yield: 6 servings (serving size: 1 chicken leg quarter and 1/4 cup sauce).