Preheat oven to 350°F.

Cut the jalapeños into a boat cut. (Click the link above to see how to do a Boat Cut.)

Sprinkle insides of cut jalapeños lightly with salt and pepper, to taste.

Place the jalapeños on a cookie sheet. Place sheet in preheated oven. Cook for about 10 minutes. (Skip this step if you prefer your finished jalapeños to be more raw and crunchy.)

Remove from oven and allow to cool slightly so you can handle them.

Add cream cheese to each jalapeño to cover the bottom, leaving a concave "well" to place other ingredients. (Click the link above to see pictures of this step, if the instructions are unclear to you.)

Add several pieces of London broil to each jalapeño.

Squeeze in pieces of blue cheese between the pieces of London broil (See photo above.)

Add a cherry or two to each jalapeño, if you like.

Place jalapeños back on cookie sheet and place back in oven.

Cook, watching closely, until cream cheese is hot and bubbling, about 15 - 20 minutes. Check to make sure jalapeños are done to your liking. If not, place back in oven for more time.

While cooking jalapeños, prepare serving dishes (1 dish for every 2 or 3 jalapeños, your choice). Pour a small amount of black cherry BBQ sauce onto each dish.

Remove jalapeños from oven when done.

Place 2 or 3 jalapeños, your choice, on each serving dish.

Place 2 - 3 cherries on each dish, for garnish (See photo above.)

Drizzle jalapeños with juice from the cherry jar.

Serve immediately.