Wash and pit the cherry cut into two.
Switch on the INSTANT POT in SAUTE MODE (LOW) add olive oil when it heats up add ginger chopped saute until it crisps up a little then pearl onion continue sauteing then jalepeno give it a minute then goes in the sweet pepper.
1/2 of the rosemary sprig and the powders, continue sauteing finally add the cherry give it a few minutes add the vinegars & rosemary sprigs and SWITCH OFF INSTANT POT.
Switch ON MANUAL MODE ---> 5 minutes then Natural pressure release 20 minutes
Open and remove rosemary stems (if woody) then add brown sugar, stir well and SWITCH ON with SAUTE mode allow the mixture to boil for 2 minutes switch OFF heat.
Transfer into canning jar if you need to keep for long. Else refrigerate when the mixture cools down. Cherry sauce can be used immediately
Enjoy the sauce in cold meat sandwiches or on barbequed / grilled meats.