Puree the cherries with their liquid in a blender until smooth. In a heavy saucepan, combine the pureed cherries with the cola, honey, soy sauce, vinegar, chipotle pepper powder, salt, and black pepper. Bring to a simmer over medium heat. Let simmer for 20 minutes or until reduced to about 2 cups. Let cool.
Cut the meat into strips about ½ inch wide. Place the cut meat in a large food storage bag, pour in the cooled marinade and refrigerate over night or up to 3 days.
Position an oven rack at the top and if needed, remove any other racks from the oven. Line the bottom of the oven with foil to catch drips.
Remove meat from marinade, pat the meat dry and discard the marinade. Stick a toothpick through one end of each strip of meat. Arrange each piece of meat between the grates of the oven rack so that the toothpicks rest on the grates and the meat hangs down. Avoid letting the meat touch the oven rack and keep some space between each piece of meat. Set the oven temperature to 200 degrees and bake the meat for 2 hours or until the jerky is dry but still pliable. Carefully remove the meat from the oven, remove the tooth picks and let the jerky cool completely. Can be stored in an airtight container for up to two weeks in the refrigerator.