In a small pot, combine the water, lemon juice, sugar, salt and cornstarch. Whisk until smooth. Add the fresh chopped cherries and stir together. Bring to a boil over medium heat and cook for 4-5 minutes, stirring frequently. Remove from heat and allow to cool.

In a small pot, combine the water, lemon juice, sugar, salt and cornstarch. Whisk until smooth. Add the fresh chopped blueberries and stir together. Bring to a boil over medium heat and cook for 4-5 minutes, stirring frequently. Remove from heat and allow to cool.

In a small saucepan, melt the butter. Remove from heat and allow butter to cool slightly.

In a bowl, whisk together the flour and sugar. In another bowl, whisk the two eggs and the vanilla, salt, lemon juice and zest until the mixture turns frothy.

Add the egg mixture to the flour mixture. Stir just until combined. Add the butter. Combine completely, but don't over mix.

Cover the bowl with a piece of plastic wrap and refrigerate for at least one hour.

Prepare your madeleine pan - use cooking spray or oil and then lightly flour.

Fill the pans and preheat oven to 350 degrees. Drop a spoonful of cherry sauce and a spoonful of blueberry sauce into each madeleine slot. Swirl with a knife or straw.

Once the oven is preheated, bake at 350 degrees for about 6 minutes. Rotate the pan and continue cooking another 8-10

minutes or until pushing on the madeleine causes them to spring back up.

Remove from pan and allow to cool. Dust with granulated or powdered sugar.