Place the cherries, water, sugar and pomegranate molasses in a saucepan. Bring to the boil and then gently simmer for 30 minutes, until the sauce is thick and syrupy. Add the lemon juice, and then set aside.
Meanwhile make the meatballs. Heat the olive oil and gently fry the Garlic Granules, Crushed Chillies, Coriander and Cumin for 1 -2 minutes. Add the onion and fry gently for 4-5 minutes, until softened and golden brown.
Remove from the pan and add to a bowl with the lamb mince and 1 tbs Parsley. Season and mix well.
Roll the meat into small balls about the size of cherry tomatoes and fry in small batches, over a medium-heat, until cooked through. Drain excess liquid as necessary. Remove the meatballs from the pan and drain on absorbent kitchen paper.
Add the meatballs back to the frying pan and pour over the cherry sauce. Heat through for a couple of minutes to combine the delicious flavours. Garnish with fresh pomegranate seeds and the rest of the Parsley.