Plump the dried cherries in 1/4 cup of the wine for 2 hours.
In a small saucepan, reduce the wine with the shallots and the tarragon to about half its original volume. Add the quail stock and currant jelly. Reduce until somewhat syrupy. Whisk in the butter and add salt and pepper to taste. Remove from the heat and keep warm.
Season the quails with salt and pepper and grill or saute until done--about four minutes, depending on size.
With the water clinging to leaves after washing, wilt the spinach in a large pot over medium heat. The leaves should keep a little bit of body.
Place the spinach on a plate. Top with two quails per person. Surround the plate with the sauce, making sure everyone gets a few cherries.
