Grind 1 tsp. rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 tsp. oil. Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes. Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining tsp. oil, tilting skillet to coat evenly. Season venison well with salt and pepper, then brown, turning once, about 6 minutes total. Reduce heat and cover venison, cooking until venison reaches 125-degrees or venison responds (bounces back) to pressure. Transfer meat to a plate and cover tightly with foil. Add butter and shallots to the skillet and cook for 30 seconds. Add wine and cherries to skillet and deglaze by simmering over moderately high heat, stirring and scraping up brown bits from the pan. Stir together broth, water, cornstarch, and remaining rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste. Cut venison into 1/4-inch-thick slices and serve with sauce.