Prepare Bourbon Sauce by pouring 1 qt (32 fl oz) hot water (180°-190°F) into mixing container. Pour contents of package (12.32 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth.
In a stainless steel mixing bowl, place whipped butter. Add 1 cup prepared Bourbon Sauce and chopped cherries. Cover and refrigerate remaining sauce.
Whip with a stiff spatula until fully incorporated and light & fluffy. (Tip: Use a mixer fitted with a paddle for larger volume batches.)
Spoon bourbon butter into a pastry bag fitted with a wide star tip. Pipe into rosettes, on a parchment paper lined sheet pan. Freeze until fully set/hard. (Tip: Butter can also be rolled in parchment, like a compound butter, frozen than sliced into medallion portions.)
To serve 1 order: Place 1 frozen bourbon butter rosette on top of a warm cornbread. Ladle 1 oz. warm Bourbon Sauce over both the cornbread & rosette.
Options: For other butter combinations try adding minced caramelized onions, small bits of applewood smoked bacon, honey mustard & minced scallion, cranberry, macerated cherries or orange zest.