In a medium saucepan, combine the wine, cherries, garlic, bay leaves, rosemary, and 1 teaspoon of salt. Season with freshly ground black pepper. Bring to a boil over -medium--high heat, and boil until the liquid has reduced to about 1 cup, about 10 minutes. Pick out the rosemary, bay leaves, and garlic, and discard. Whisk in the butter. Set aside and keep sauce warm while you cook the lamb.

While sauce reduces, heat a large heavy skillet over medium--high heat. Season the lamb chops on both sides with the remaining teaspoon of salt. Heat the olive oil in the skillet, and when the oil is hot, add the chops and sear to medium--rare, about 2 to 3 minutes per side. Serve with sauce poured over the chops.