1/3cup Cherry BBQ Sauce for glazing, plus extra for serving (recipe above).
MAKE THE CHERRY BBQ SAUCE:
In a small saucepan over medium heat, melt the butter. Add the onions and cook, stirring occasionally until the onions become soft and translucent, about 5-7 minutes. Stir in the garlic and jalapeno until fragrant, about 30 seconds to a minute.
Add the tomato paste and cook for 1-2 minutes, stirring constantly so it doesn't burn. You want the tomato paste to completely coat the onions and start to take on a deeper red color.
Add the coffee, maple syrup, apple cider vinegar, balsamic vinegar, worcestershire sauce, soy sauce and chili powder. Bring to a boil, stirring regularly and cook for 5-7 minutes or until the sauce is quite fragrant and bubbly and has thickened and reduced. (When you drag a spoon across the bottom of the pan, the empty space shouldn't immediately fill with liquid.)
Stir in the cherry jam and reduce heat to a simmer (medium low) for 3-4 minutes for the flavors to marry.
Transfer the cherry mixture to a mini food processor or blender and process on high until smooth. Pour the sauce into a small bowl or airtight container and refrigerate until ready to use.
FOR THE POUSSIN:
Preheat the oven to 500°.
Set a large cast iron skillet over medium high heat and let it warm up.
While the skillet heats, season the poussin on both sides with salt and pepper.
Add the olive oil to the pan and swirl it around to coat. Immediately place the poussins, skin side down into the hot pan. Sear for 3-4 minutes to sear the skin.
Use a pair of tongs to flip the poussins over onto their back and cook for an additional 3 minutes.
Transfer the poussins to the hot oven and cook for 3 more minutes.
Liberally brush the young chickens with the cherry BBQ Sauce and continue to cook for 3-5 more minutes, until it reaches 145° on an Instant Read thermometer and has a nice lacquered glaze.
Remove from the oven and transfer to a serving platter or individual plates to serve.