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Preheat oven to 400°F. Toss drumsticks with 1 tablespoon melted unsalted butter, salt and 1/4 teaspoon black pepper. Place on a baking sheet and bake for 35 minutes.
Meanwhile, heat the remaining 1 tablespoon butter in a small pot over medium heat. Stir in yellow onion; cook 3 minutes. Add garlic; cook 1 minute. Stir in tomato sauce, cherry preserves, balsamic vinegar, Dijon mustard and the remaining 1/4 teaspoon black pepper. Bring to a simmer; cook 10 minutes or until thickened.
Brush 3/4 cup of the sauce on drumsticks, then return to oven. Bake another 5 to 10 minutes, until chicken is cooked. Serve alongside remaining barbecue sauce.