1.Preheat the oven to 220°C (200°C fan-forced).
2.Combine the chilli, cinnamon and salt in a mortar and with pestle, pound until finely ground.
3.Rub pork with a little olive oil and then rub the salt mixture into the flesh. Season with freshly ground black pepper.
4.Heat a heavy-based frying pan over a high heat and, using tongs, carefully hold the pork cutlets, skin-side down, for 4-5 minutes each until the skin starts to crackle.
5.Turn the pork cutlets so they’re flesh-side down; cook over a high heat for 2-3 minutes each side or until they have a good golden colour. Transfer cutlets to a plate, cover to keep warm.
6.Cook the shallots and garlic in the fat remaining in the pan. Cook until just translucent, before adding the cherries, orange rind, cinnamon stick, sherry, stock, vinegar and salt. Bring to the boil; remove from heat.
7.Tip the cherry mixture into a small roasting pan that is just large enough to fit the port cutlets in a single layer. Place the fork on top of the cherries, taking care that none of the skin is covered by cherry mixture. Roast for 20 minutes or until the pork is just cooked through and rind has crackled. Try the cherry sauce and if it is too acidic, then add the maple syrup. Discard rind and cinnamon stick.
8.Spoon the cherry sauce over and around the pork cutlets.