In a bowl, combine dried cherries, raisins and boiling water. Set aside to soak for 10~15 minutes. Drain the fruit and reserve the soaking liquid. Set the fruit aside.
In a mixing bowl, combine the flour, sugar, yeast, salt and cinnamon; mix until combined. Add ½ cup of the soaking liquid, soaked fruit and 1tbsp olive oil. Mix till the fruit are evenly distributed. Dough will be quite tacky.
Knead for about 1~2 minutes.
Brush 2tbsp olive oil in a 8" round pan. Transfer the dough into the pan and spread it out as close to the side as possible.
Cover and set it aside to rest, pressing it out every 10 minutes until it fills the pan. It took me about 30~40 minutes to do that. Cover and let the dough rise until doubled in volume, about 1 hour.
Place a baking stone in the oven and preheat it to 425°F.
Just before baking, press dimples into the risen dough with greased fingers. Drizzle with the remaining 1tbsp of olive oil and sprinkle the turbinado sugar evenly over the top.
Set the pan on the baking stone and bake until the focaccia is deep golden on top and bottom, about 25~30 minutes.
Remove from the oven and transfer the focaccia onto a wire rack to cool. Cut into wedges and serve warm.
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