In a large saucepan combine juices and bring to a boil. Add spelt berries, fresh thyme and beans. Simmer covered 1 1/2 hours.
In a large heavy pot heat 1/2 of the oil, add onion and garlic and brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add corn, oregano, scallion, reserved thyme, and cumin and simmer for another 20 minutes. Add cooked beans and return to a simmer. While beans simmer, heat remaining oil in saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add the Sauteed mushrooms to the chili bean mixture, stir well and simmer 20 minutes. Add cherries and serve.
Recipe courtesy of Gourmet Magazine