Preheat oven to 350°. Sprinkle ribs with salt & pepper. Heat a heavy cast-iron pot or Dutch oven over medium heat until it just begins to give off smoke; drizzle in about 1 1/2 tbs olive oil. Sear 3 ribs in hot oil until golden brown on all sides. Heat pot until smoking hot, again drizzle in 1 1/2 tbs of olive oil & sear remaining ribs as before. Transfer ribs to a plate & set aside. Discard used oil. Place remaining 1 tbs of olive oil in the pot over medium heat & stir in onion, celery, carrots, & fennel. Sprinkle with a pinch of salt & cook until vegetables are soft & onions are translucent, stirring frequently, about 8 minutes. Pour in Burgundy wine; scrape & dissolve all browned flavor bits from bottom of pot. Bring mixture to a boil & cook until liquid is reduced by half, about 10 minutes. Stir in rosemary, thyme, bay leaves, & demi-glace; stir well. Mix in chicken stock, cherry cola, & Aloha From Oregon Balsamic Cherry Habanero Pepper Jelly. Push ribs in to vegetable mix so they are about halfway covered; spread cherries over ribs. Pour any juices over cherries. Bring ribs to a boil over medium heat & cover. Place covered pot into preheated oven & cook until meat is tender & falling off the bones, 3 to 4 hours. Remove ribs to a serving platter. Skim fat from cherry sauce & strain all cherries, vegetables, & juices through a fine-mesh sieve into a bowl. Discard solids & return liquid back to the pot. Bring to a boil & cook sauce over medium heat until thickened, about 10 minutes, stirring frequently; whisk in butter. Serve sauce over short ribs.