In medium bowl, place chopped cherries.  Add Cherry Wheat Ale Beer; marinate for 15 minutes.  Set aside.

Preheat oven to 425ºF.  Coat one 13x9x2 inch baking pan with nonstick cooking spray.

In large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda, stirring well until combined.  Set aside.

In medium bowl, combine buttermilk, eggs and chives, whisking until blended.  Stir in cherries and Ale.  Pour buttermilk mixture over dry ingredients; stir until dry ingredients are blended in.  Stir in melted butter.

Pour mixture into prepared pan.  Place in oven and bake 25 minutes, or until top is golden brown and slightly cracked and wooden pick inserted in center comes out clean.

Cool on wire rack until warm, about 10 minutes.  Serve warm.

Cornbread may be baked ahead and stored tightly wrapped in refrigerator for up to 3 days.  Reheat slices in microwave.

Nutritional Information, Per Serving:
295 calories; 10.1 g fat; 5.6 g saturated fat; 42.5 g carbohydrate