Cook sliced onion in olive oil on Sauté setting until translucent.
Cut tenderloin into 1 inch slices, removing fat, and season with salt and pepper.
Add to pot, sprinkle with heaping tablespoon of flour, and lightly brown on Sauté setting.
Deglaze pot with 1/4 cup white wine (may substitute chicken broth). Be sure to scrape bottom of pot well.
Turn off heat.
Add crumbled chicken bouillon cube if using.
Add drained cherries and heavy cream. Do NOT stir.
Cook on manual setting for 6 minutes, making sure vent is closed.
Allow pressure to release naturally.
Stir and serve.