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1
Boil both broths until reduced to scant 1 cup. Set aside.
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2
Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes. Using slotted spoon, transfer grapes to small bowl; add cherries to grapes. Add reduced broth to grape syrup. Boil until reduced to 3/4 cup, about 10 minutes.
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3
Brush veal with olive oil. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.
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4
Position rack just below center of oven; preheat to 425u00b0F. Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes. Heat 2 tablespoons oil in 14-inch ovenproof skillet over medium-high heat. Add veal, fat side down. Sear until brown, about 4 minutes. Turn over; sear until brown, about 4 minutes. Place skillet in oven. Roast veal until thermometer inserted into center registers 135u00b0F to 140u00b0F, about 25 minutes. Transfer to platter. Tent with foil; let stand 10 minutes. Reserve skillet.
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5
Meanwhile, separate foie gras slices on plate to bring to room temperature.
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6
Tilt reserved skillet; spoon off fat from juices. Add juices to sauce base. Simmer until thick enough to coat spoon, about 3 minutes. Add grapes and cherries; heat 1 minute.
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7
Cut veal into 1-inch-thick slices; arrange on plates. Top with foie gras, if using, and sauce. Garnish plates with rosemary and thyme sprigs. Serve, passing remaining sauce separately.
