In small bowl, whisk together lemon juice, 1 tablespoon oil, 1 1/2 teaspoons tarragon, garlic, salt and pepper. Place lamb chops in sealable plastic bag and pour in marinade. Rotate bag to coat chops. Refrigerate for 2 hours to marinate. Remove chops from marinade and discard marinade. Pat chops dry with paper towels. In large nonstick skillet with cover, heat remaining 1 tablespoon oil over medium-high heat. Brown chops for 2 minutes on each side. Cover and reduce heat to low. Cook for 12 to 15 minutes, turning twice, or until desired degree of doneness. Remove from pan, cover and let stand for 10 minutes. Pour off liquid from pan. Add broth and cherries; cook 3 to 4 minutes until liquid is almost absorbed. Stir in broth, remaining 1 teaspoon of tarragon and lemon peel; cook additional 2 minutes. Mix in butter and stir until sauce looks shiny. Serve sauce on plates and top with two lamb chops, garnish with grated lemon peel.