Place a 10-inch skillet over medium heat and add the olive oil to the pan. Once the oil is hot, add the shallots and garlic to the pan. Cook, stirring often until the shallots are translucent, about 1 minute. Deglaze the pan with the red wine and raise the heat to medium-high. Add the sage and cherries to the pan and continue to cook the wine until it is reduced to about 2 tablespoons, about 3 minutes. Add the stock to the pan and bring to a boil, reduce to a simmer, and cook until reduced to 1 cup, about 10 minutes. Season with salt and pepper and swirl in the cold butter. Serve immediately or cover to keep warm until ready to serve.
Yield: 1 cup