Salt pork slices, place them in a bowl, with the sage leaves in-between then pour over the wine.
Let the pork marinade for 2-3 hours or best, overnight.
Melt a bit o butter in a frying pan and fry the pork slices on both sides for 2-3 minutes.
For the Semmelknödeln (dumplings):
Cut the bread rolls into cubes and salt them lightly.
Heat milk and pour over the bread cubes and let them soak for about 30 minutes.
Peel the onion and chop it finely.
Melt a tablespoon of butter in a small frying pan and saute the onion until translucent, then stir in one tablespoon of parsley.
Add the sauteed onion-parsley mix and the two eggs to the soaked bread and knead well. Season with salt and pepper.
In a saucepan, bring plenty of salted water to a boil.
Form a dumpling from the dough and add them into the boiling water. If it doesn’t fall apart with wet hands form the rest of the dough into dumplings, about 10-12 in total, add them into the boiling water and cook them for about 15 minutes. If the test dumpling falls apart, knead a bit of flour in the dough.
For the cherry sauce:
Wash and stone the cherries.
Add the cherries to a smaller pot and about a cup of water or as much to just cover them.
Bring to boil, add 2 tablespoons of honey, the cinnamon and simmer for about 5-10 minutes.
In a separate cup mix thoroughly together 1 tablespoon cornstarch with about a quarter cup of cold water.
Add it to the cherry pot and simmer further for a 2 minute or until the sauce thickens.
Serve two slices of pork shoulder with 3-4 Semmelknödeln dumplings and pour over some cherry sauce.