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1
Heat the oven to 425 degrees F and arrange a rack in the middle.
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2
Stir all of the ingredients together in a 9-inch pie plate and spread the cherries into a single layer.
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3
Roast, stirring occasionally, until the cherries are softened, juicy, and bubbling, about 20 minutes.
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4
Remove the pie plate to a wire rack and set it aside to cool.
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5
Meanwhile, make the matzo brei.
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6
Place the matzo pieces in a 13-by-9-inch baking dish and spread them into an even layer.
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7
Add the water and gently stir until the pieces are evenly moistened.
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8
Let sit until the water has been absorbed, about 1 to 2 minutes.
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9
Whisk the eggs and salt in a medium bowl until the eggs are broken up.
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10
Pour the egg mixture over the softened matzo and stir to combine.
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11
Melt the butter in a large nonstick frying pan over medium heat until foaming.
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12
Add the matzo mixture and, using a rubber spatula, press it into an even layer.
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13
Cook undisturbed until the bottom is golden brown and the mixture is set, about 5 to 7 minutes.
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14
To flip, slide the brei onto a large plate.
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15
Place a second large plate upside down over the brei and invert it onto the second plate.
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16
Slide the brei back into the pan and reshape it if necessary with the rubber spatula.
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17
Cook until the second side is golden brown, about 7 to 8 minutes more.
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18
Slide the matzo brei onto a cutting board and slice it into wedges.
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19
Transfer the roasted cherries and their juices to a serving bowl.
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20
Serve the matzo brei warm, passing the roasted cherries, and cinnamon and sugar (if using), on the side.
