put the cherries and the pomegranate juice in a saucepan and bring to the boil. Take the pan off the heat and leave the cherries to sit in the warm liquid and plump up for 40 mins or so.
Heat 1/2 tbsp olive oil in a frying pan and fry the meatballs in batches (they will give off lots of oil when frying). Transfer to a plate as each lot is browned.
Remember you aren’t cooking these through, just browning them. Gently fry the onion in 1 tbsp oil in a large shallow casserole or deep frying pan until pale gold.
Add the garlic and cook for another couple of mins, then add the wine, stock, pomegranate molasses, cinnamon, and bay.
Add the cherries, too – they should have absorbed nearly all of the pomegranate juice.
Put the meatballs back in the pan. Bring the sauce to just under boiling, then turn the heat down low, season well, cover the pan, and cook for 15 mins. Take the lid off and cook for another 15 mins.
You should have a nice sauce around the meatballs, but if it seems too thin, remove the meatballs and reduce the sauce by boiling it, then put the meatballs back in.