1. Preheat oven to 350°F. Mix half-and-half, milk, cornmeal, butter, sherry, sea salt, red pepper and rosemary in medium saucepan. Bring just to boil on medium heat. Reduce heat to medium-low; simmer 2 minutes or until slightly thickened, stirring frequently. Remove from heat. Stir in cheese and cherries. Let stand 10 to 15 minutes or until slightly cooled.
2. Beat egg yolks in small bowl. Stir into cornmeal mixture. Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Stir 1/3 of the egg whites into cornmeal mixture until well mixed. Gently stir in remaining egg whites. Pour into greased 8-inch square baking dish.
3. Bake 25 to 30 minutes or until top is browned and center is slightly loose. (Knife inserted into center comes out clean.) Let stand 5 minutes before serving.