Heat canola oil in a large pot over medium heat. Add diced white onion and kosher salt. Sauté until onions are browned and translucent.

Add minced garlic and grated ginger, sauté for another minute until fragrant.

Stir in tomato sauce, chipotle peppers, and pitted cherries. Bring to a low boil.

Add dark brown sugar and molasses. Simmer for at least thirty minutes, adjusting sweetness as needed.

Use an immersion blender to puree the sauce until smooth. Simmer for another ten minutes.

Serve immediately or store in airtight jars.