De-pit cherries and soak in the bourbon. Soak the saffron in the warm water. Rinse rice then boil for about 8 minutes until the rice still has a bite to it but is starting to cook at the edges. Drain. Melt the butter in a dutch oven over high heat. Add half the rice and mix well. Top with the other half of the rice and pour the cherry/bourbon mixture and the saffron/water mixture on top of the rice. Cover with a kitchen towel and put the cover to the pot on top of the towel. Cook on high for another 5 or so minutes, followed by about 20 minutes on low. Keep your nose vigilant and if it smells burn-y, cut the heat sooner.

While the rice is cooking in it's second phase, sear the meat and add the onions to soften and brown a bit. Add the garlic and spices and stir another minute or so. Add the bourbon and cook a few minutes while scraping the pan. (there may be flames so use caution!) Add the Worcestershire and cook on low till everything forms a nice sauce and the rice is done. Serve by topping the rice with the meat.