Preheat the oven to 400°F

In a small bowl, combine the paprika, salt, and black pepper, Place the chicken in a large, shallow roasting pan, brush with 1 tablespoon of the oil and sprinkle with the paprika mixture.

Roast for 45 minutes, or until a thermometer inserted in the thickest portion registers 180°F and the juices run clear.

Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium heat, Cook the onion for 5 minutes, or until soft. Add the broth, cherries, capers, honey, cumin, and cinnamon stick. Bring to a boil, reduce the heat to medium-low, and simmer for 20 minutes, or until the cherries are plump and the sauce has thickened. Stir in the chile peppers.

When the chicken is cooked, for extra flavor, if desired, drain off the pan juices and stir them into the cherry sauce. Remove and discard the cinnamon stick before serving.

Place the chicken on a serving platter and top with the sauce.