1.Combine peppercorns and salt in mortar and pestle, grind until coarse. Score pork skin in diagonal pattern, rub skin with oil then pepper mixture.
2.Combine garlic, cinnamon, star anise, ginger, sauces, vinegar and the water in medium bowl. Add pork, ensuring rind is not submerged. Cover, refrigerate 3 hours.
3.Preheat oven to 220°C (200°C fan forced).
4.Drain pork, reserve marinade. Place pork on oiled wire rack in medium shallow baking dish. Pour 1 cup reserved marinade into dish. Roast, uncovered, 20 minutes.
5.Reduce oven to 200°C (180°C fan forced). Add the extra water to dish, roast, uncovered, about 40 minutes or until pork is cooked.
6.Add cherries and syrup to dish, roast, uncovered, 5 minutes. Remove pork from dish, cover; stand 10 minutes before slicing. Skim and discard fat from sauce.
7.Serve pork with cherries and sauce.