Combine the meat, fat, wine, spices, salt, pepper and pink salt into a bowl, cover and refrigerate them overnight.

In a pan melt the butter and cook your onions and garlic over medium-low heat until soft. Chill in the refrigerator.

Pre-heat your oven to 300 degrees F.

Prepare your forcemeat by grinding your marinated meat mixture into a chilled bowl. (Don't forget to put your grinder parts in the freezer beforehand)

Add the ground meat mixture, eggs and cooked onions/garlic to your food processor, blend until smooth. Then transfer the mixture back into a chilled bowl. Fold in the heavy cream with a rubber spatula until fully incorporated. Now fold in your drained cherries and walnuts.

Line your terrine mold with plastic wrap leaving enough overhang to fully cover the terrine.

Fill the terrine mold with the mixture and cover with the overhanging plastic. Then cover the top of the vessel with aluminum foil or a lid.

Bake the terrine in a water-bath to an internal temperature of 150 degrees F. This will take about 60-70 minutes.

Remove the terrine from the water and allow it to cool to room temperature. Apply your handy press-plate that you made and weigh it down with a 2 pound weight. Refrigerate over night and then you're ready to slice and serve.