Step 1: Prepare the Duck Breast

1. Pat the duck breasts dry with paper towels. Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat.
2. Season both sides of the duck breast generously with salt and black pepper.

Step 2: Sear the Duck Breast

1. Place a cold, dry skillet over medium heat. Lay the duck breasts skin-side down in the pan. Starting with a cold pan allows the fat to render slowly, resulting in crispy skin.
2. Cook for 6-8 minutes, or until the skin is golden brown and most of the fat has rendered. Use tongs to tilt the duck and pour off excess fat into a heatproof container (reserve for later use).
3. Flip the duck breasts and cook for an additional 2-4 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust the cooking time to achieve your preferred doneness.

Step 3: Rest the Duck Breast

1. Remove the duck breasts from the pan and transfer them to a cutting board. Tent with aluminum foil and let rest for 5-10 minutes. Resting allows the juices to redistribute, ensuring tender meat.

Step 4: Make the Cherry Sauce

1. Discard all but 1 tablespoon of duck fat from the pan (or use olive oil). Add the minced shallot and sauté over medium heat for 2-3 minutes, or until softened and fragrant.
2. Stir in the cherries, broth, balsamic vinegar, honey, and cinnamon (if using). Simmer for 5-7 minutes, or until the cherries soften and the sauce reduces slightly.
3. For a thicker sauce, stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce reaches your desired consistency.
4. Taste and adjust seasoning with additional salt, pepper, or honey as needed.

Step 5: Slice and Serve

1. Slice the duck breasts crosswise into thin slices, angling the knife slightly to create even, elegant pieces.
2. Arrange the slices on a serving plate and spoon the cherry sauce over the top. Garnish with fresh herbs, if desired, and serve immediately.