Heat a medium saucepan over medium heat.
Add oil; swirl to coat.
Add shallots; sauté for 4 minutes or until tender, stirring occasionally.
Increase heat to medium-high.
Add cherries, crème de cassis, sugar, and cranberries; bring to a boil.
Reduce heat, and simmer for 8 minutes or until cranberries begin to pop, stirring occasionally.
Remove from heat; stir in rind.
Cool to room temperature.