Prepare spaetzle batter by blending milk, eggs, salt, and nutmeg in a food processor until smooth.

Add flour to the batter and blend until smooth. The batter should be thick and sticky.

Bring a large pot of salted water to a boil.

Press spaetzle batter through a potato ricer into the boiling water.

Simmer spaetzle until they float to the surface.

Remove spaetzle with a slotted spoon and place them in a buttered baking dish.

Combine flour, salt, and pepper on a sheet of waxed paper.

Coat chicken breasts in the flour mixture, patting off excess.

Melt butter in a large skillet over medium-high heat and add olive oil.

Add chicken skin-side down and cook until golden brown, then flip and brown the other side.

Transfer chicken to a platter and tent with foil to keep warm.

In a separate skillet, melt butter and add olive oil.

Add chicken livers and cook without moving for 2 minutes per side. Livers should be pink in the middle.

Transfer chicken livers to the platter with the chicken.

Wipe out the first skillet with paper towels.

Add butter and olive oil to the skillet and heat over medium-high heat.

Add cherries, port wine, and chicken stock, and bring to a simmer.

Cook until the sauce is reduced by a third.

Stir together cornstarch and cold water, then stir into the sauce and cook until thick.

Add chicken breasts skin-side up to the skillet and spoon sauce over them.

Add chicken livers to the skillet and turn to coat with sauce.

Keep warm over low heat.

Melt butter in a large skillet over medium heat until golden brown.

Add spaetzle and toss until heated through.

Season spaetzle to taste with salt and pepper.

Pile spaetzle on a platter and top with chicken and sauce to serve.