Preheat oven to 350°F. Cook chopped bacon in a Dutch oven on medium heat until lightly brown and most of the fat is rendered. Drain off bacon fat from pan and add the onion and mushrooms. Cook about 4 minutes. Add red wine to the pan and bring to a boil. Reduce liquid by half, add the chicken broth, reduce by half again. Set a frying pan over high heat. Season the chicken thighs with salt and pepper. When the pan is hot, add the oil and chicken thighs skin side down if using thighs with skin. Brown the thighs all over, about five minutes, transfer to the Dutch oven. Add the dried fruit. Put thyme and bay leaf in cheesecloth and tie it up like a package with string. Add it to the Dutch oven and bring to a simmer. Season with salt and pepper. Cover Dutch oven and put it in the oven on the lower rack. Braise for 1 hour and 15 minutes until chicken pieces are tender. Put chicken pieces in a serving dish. Strain the liquid from the mushroom mixture and reduce to desired consistency in a pan over high heat. Check seasoning in the sauce and add more salt and pepper if necessary. Add sauce to the chicken along with the mushrooms and cherries. Sprinkle with chopped parsley and serve.