Put chicken, skin side down, on a cold broiler rack. Brush with melted butter or margarine, and sprinkle with salt, pepper and paprika. Broil under low heat for 10 minutes.
Turn and brush with melted butter (or margarine) and sprinkle with salt, pepper, and paprika. Continue cooking 35-45 minutes or until done, turning every 10 minutes. Thaw and drain sour cherries, reserving 1/2 cup (125 mL) juice. Put sour cherries and remaining juice in a saucepan; add sugar and heat to boiling. Combine reserved juice and cornstarch, stir into the sauce along with the 1/2 cup (125 mL) broth, and cook until thickened and clear.
Slice and quarter orange; add with almonds to mixture. Put chicken in skillet; add sauce and simmer 5-10 minutes. Garnish cherry chicken with orange slices and toasted almonds, if desired.