I'm sure there is a way to do it all in one, and I fully intend to figure out how to do it...thing is, it's less than a week before Christmas, and if I eat much more lamb trying to perfect things, I'm not gonna want any when I make the piece de resistance :P.
What I've been doing with the chops so far though (and while not exactly what you are talking about, is close) is I drizzle the lamb with the sauce after it's cooked and let it set for a few minutes. So there's not actually any "dipping" involved, but yeah, it's a separate step so far. Imperfect though it may be.
The problem I ran into was even though the way I did it on the pork was "all in one", the pork was marinating in it for a while, which changed the dymanics of what I was doing. Since the crown won't be marinating it, I had to break it apart.
One thing that immediately comes to mind is cooking down the cherries and invocating that into the glaze, but I worry that it would thin the glaze a little too much at that point. Some form of a gelling agent might do the trick, but at this point in thinking this through I'm just throwing darts at a wall.