Preheat the oven to 350 and line a baking sheet with parchment. Pour the pomegranate juic into a sauce pan and bring to boil.  Reduce the juice down to a thin syrup for about on hour, turning down the heat intermittently to avoid burning as it reduces.

Combine the lamb, onion, parsley, salt and pepper in a bowl.  Form into small meatballs slightly smaller than ping pong balls.  Place on the baking sheet and bake until just starting to brown, about 20 minutes.

Meanwhile, in a large deep saute pan, combine the frozen cherries, water, and cinnamon on medium high heat.  Lower the heat to medium low when the mixture starts bubbling.  Add the pomegranate syrup when it's reduced by about three quarters.

Add pepper to taste and begin crushing the cherries somewhat with the back of a wooden spoon.  Add the finished meatballs and all the juices from the meatballs, lower the heat to simmer, and stir frequently.

Garnish with mint or parsley or nuts.  Or all of them!  Serve with rice.  Or Naan!  Or pita!  Go crazy!