In a 3-quart saucepan, mix cranberries, dried cherries, sugar, water and pinch of salt. Heat to boiling. Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally, until cranberries have popped open. Remove from heat, add orange marmalade and kirsch if using. Cool 1 hour. Spoon into bowl and refrigerate at least 1 hour before serving.

When ready to serve, spoon cranberry orange cherry sauce into orange cups or serve in a serving dish.