Toss carrots with oil and salt in a medium bowl.
Heat a skillet over medium, and, when hot, add carrots and cook, stirring only once or twice, for about 2 minutes.
Add stock and butter, cover, and simmer until tender, about 15 minutes.
Add cherries, honey, and vinegar. Bring to a boil and cook uncovered until carrots are glazed, about 5 minutes.
Serve with a garnish of flat-leaved parsley.