Combine cherries and sugar in a saucepan and bring to a boil.

Simmer uncovered until cherries soften and release liquid.

Remove from heat.

Heat olive oil in a casserole dish.

Pat the chicken dry and season with salt.

Brown the chicken in the oil until deeply colored.

Remove chicken from the casserole and add onion slices.

Cook onions until richly browned.

Return chicken to the casserole, add water, and bring to a boil.

Reduce heat, cover, and simmer until chicken is tender.

Transfer chicken to a plate and reserve 2 Tbsp of cooking liquid.

Discard the onion slices.

Cut the chicken into serving pieces.

Bring water to a boil in a separate casserole dish.

Pour in rice and boil for 5 minutes, then drain.

Combine reserved chicken cooking liquid and melted butter in the casserole.

Add half of the rice and smooth it to the edges.

Cook uncovered for 5 minutes, then add chicken and half the cherries.

Spread remaining rice on top and pour remaining cherries and their liquid over the rice.

Cover tightly and cook over low heat until rice is tender.

To serve, mix rice with melted butter and saffron.

Layer rice on a platter.

Arrange chicken on top and cover with remaining rice and cherry mixture.

Sprinkle saffron rice on top.

Lift the rice crust from the bottom of the casserole and arrange around the platter.