Fry bacon until slightly crispy. In a food processor, combine 1/4 cubed bread and 1/4 cooked bacon and pulse until fine – reserve for topping.
Cut onion into medium dice. Bring an 8 inch sauté pan to high heat with olive oil; add onion, a pinch of sea salt, and a pinch of pepper. Lower the heat to medium and sauté 15 minutes or until caramelized.
Whisk egg yolks and eggs together with milk, caramelized onion, 1 3/4 cups shredded gruyère, cherries, sage, salt and pepper.
In a large bowl combine bread, bacon, and liquid mixture. Pour well saturated strata mixture into greased 9″x13″ casserole pan, and sprinkle with remaining Gruyere.
Cook in a preheated 350°F oven for 35 – 40 minutes or until cooked through (should be soft and moist inside and golden on the outside).
Allow to cool slightly and serve warm. To serve, cut into 8 portions and garnish with more sage, if desired.