1 pound of cherries, intact (no need to remove stems and pits)
2 tablespoons Extra Virgin Olive Oil
1/4 cup Black Cherry Balsamic Vinegar
sea salt and black pepper, to taste
Preheat oven to 400°F.
Rinse cherries and pat dry.
Toss dried cherries with remaining ingredients.
Place cherries in a non-reactive baking dish and cover with aluminum foil.
Bake covered for 20 minutes or until cherries start to release their juices.
Remove foil and return to oven for 5 minutes to let juices caramelize just a bit.
I would advise placing a cookie tin or something under your baking dish to catch any juices that bubble over. And yes, I am speaking from experience.