Heat oil in a large pot over medium-low heat. Add the chopped onion and sauté for 3-4 minutes. Add green onions, sauté for an additional 3-4 minutes. Add garlic and sauté for 2 more minutes.
Add the tomato paste, mustard, coconut aminos, balsamic vinegar, apple juice, water, bourbon, real maple syrup, spices and salt and pepper. Stir to incorporate.
Stir in the frozen cherries, raise heat to medium, and bring the mixture to a boil.
Turn burner to low and simmer. When cherries are heated through and softened, use a potato masher to break them up.
Simmer mixture stirring frequently until the cherries are broken down and the sauce has reduced, (about 5 minutes).
Pour mixture into blender and blend until smooth. Blend less for a chunky sauce and more for a smooth sauce.
To store in the refrigerator (or freezer) covered, until you are ready to use. The sauce will keep refrigerated for 5 days, and frozen for 3 months.