Add the chicken to a bowl or small baking dish. Sprinkle with salt, then cover with beer. Refrigerate for one to six hours.

Remove the chicken from the brine, pat dry. Add to a plate or cutting board.

In a small bowl stir together the garlic powder, onion powder, chili powder, and smoked paprika. Sprinkle over the chicken on both sides. Allow the chicken to sit for ten minutes.

Spray the grill (or a grill pan) with olive oil or cooking spray, heat to medium high heat. Add the chicken, cooking on both sides until cooked through. Remove from grill, slice.

Add the cherries, chipotle, balsamic, stout beer, and black pepper to a pan over medium high heat. Simmer, breaking up the cherries and stirring until the cherries have started to break down.

Remove from heat. Sprinkle with cornstarch, blend with an immersion blender until smooth (this can also be done in a small blender or food processor). Stir in the honey and return to medium heat until slightly thickened (cherry sauce can be made up to three days in advance).

Fill the Hawaiian buns with chicken. Split the Burrata ball open, putting a few teaspoons of cheese on top of the chicken (the rind is very tasty and can be put on the sliders, if desired. It tastes more like traditional mozzarella), drizzle the cheese with a teaspoon or so of the cherry sauce.

Serve immediately.