Boil the pearl barley in a pan of water for 20 minutes until soft, then drain.
Preheat the oven to 180°C.
Rinse the birds under cold water and pat them thoroughly dry.
Sauté the shallot and sour cherries in olive oil until the fruit is plump.
Mix in the cooked pearl barley and cook for another 3 minutes.
Stir in the walnuts, parsley, molasses, lemon juice, and zest; then let it cool.
Stuff the bird cavities evenly with the cooled mixture.
Rub the outside of the birds with butter and season with salt and pepper.
Place birds in a tray with wine and pomegranate juice and roast for 35 minutes while basting.
Rest the cooked meat for 10 minutes before carving and serving with stuffing.