1. Place duck breast between 2 sheets of plastic wrap or in a 1 quart freezer bag and pound lightly to even thickness of about 1 inch. Using sharp knife, carefully score the skin in a 3/4-inch diamond pattern being careful not to cut through the fat and into the meat. Alternately, you can score it in diagonal lines about 1/4 inch apart and then when it is cooked, slice it along these lines.
2. Once it is scored you can wrap it and set it in the refrigerator until 30 minutes before you are ready to begin, up to 8 hours ahead. Remove it from the refrigerator and let it come to room temperature for 30 minutes before starting.
4. Sprinkle the duck with salt and pepper and carefully place it fat side down in the skillet and cook until the skin is browned and crisp, about 5-8 minutes. It will render a good amount of duck fat which we will remove later so leave it alone for now.
5. Turn the duck breast over, reduce the heat to medium, and cook until browned and cooked to desired doneness, about 3-5 minutes for medium-rare. You can check the internal temperature with an instant read thermometer and remove the duck when it is at about 135° F.
6. Transfer the duck to a plate, tent with foil to keep warm, and let rest 10 minutes.
7. While the duck is resting, pour off all but 1 tablespoon of the drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. You can reserve the duck fat for later uses, such as roasting potatoes
8. Add broth, cherries, Port/Sherry, and honey to the shallots. Increase heat to medium high and boil until sauce is reduced to glaze, stirring often, about 3-5 minutes.
9. Remove the pan from the heat and whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.