1 day (or more) before serving:

Place duck legs in a crockpot and cover completely with water. Cook several hours or overnight on "LOW" setting until duck meat is falling off the bones. Remove the cooked legs to a large bowl using a slotted spoon. Cover with plastic wrap and refrigerate several hours or until legs are thoroughly chilled; this makes the meat much easier to handle. Meanwhile, pour duck broth into another large container, cover and refrigerate it for several hours as well. When duck broth has a definite layer of firm white fat on top, carefully remove all of it and set aside in a separate sealed container. Reserve broth for another purpose.

Remove all the meat from the duck legs, discarding all the skin, surface fat, gristle, etc. Now process the duck meat in a food processor until evenly chopped; the meat may need to divided into smaller amounts for better processing control. Place all but 2 tbsp. of the reserved duck fat in a large nonstick skillet. Melt fat over medium heat then add the chopped duck meat. As the duck heats up it will gradually begin to brown lightly; stir occasionally so that the meat develops a light golden color overall; this takes 30 to 45 minutes. Remove meat to a mixing bowl and allow to cool to room temperature

While duck meat is browning, sauté onion in reserved duck fat. When onion has started to brown add the garlic, chili powder, cumin, oregano and sage. Sauté one more minute and remove from heat. Cool slightly, then add to cooled duck mixture, stirring to evenly mix. Now add onion mixture, dried cherries, parsley, thyme and salt and pepper to taste, making sure the rillettes is completely mixed. Firmly pack the rillettes into a serving bowl, cover with plastic and refrigerate. Rillettes is traditionally served cold, but I find this recipe is better only lightly chilled. Serve with crackers or homemade croutons. Makes approximately 3 cups rillettes, or enough for 12 to 15 people to have 2 or 3 appetizers each. Extra rillettes freezes beautifully