Preheat your grill to a high heat.
In a medium-sized pot, add the ketchup, red wine vinegar, brown sugar, 2 cups of the cherries, Cherry Coke, soy sauce, BBQ rub and black pepper.
Stir and bring to a simmer.
Let the sauce simmer for about 30 minutes stirring often.
Prepare the steak by slicing it into thin strips.
Take a 6-8 inch skewer and thread a couple of pieces of steak onto it bunching them together but not too closely.
From the remaining cherries left, place a cherry onto the skewer followed by another piece of steak.
Repeat until all of the steak and cherries have been used. You should have about 4 cherries on each skewer
Lightly drizzle the kebabs with some olive oil and place on the direct heat of the grill.
Let the skewers sit for about 3 minutes on the heat and then turn them using a pair of tongs.
Place them back down slightly off the direct heat for about one minute then with a pastry brush, glaze the grilled steak kebabs with the sauce.
Turn the skewers over again and repeat with the sauce on the other side
You can repeat on the other side again and then take them off the grill to a plate to rest for a few minutes.
Brush the skewers lightly gain with more sauce just before serving them.