Preheat oven to 400 degrees. Lightly season chicken on both sides with a pinch of salt and pepper. 

In a large skillet, heat 1 tbsp olive oil on medium high heat.  Sear chicken pieces, turning as needed until lightly browned on all sides. Transfer to a plate and allow to cool completely.

In the same skillet, add remaining 1 tbsp olive oil and heat at medium high heat. Add mushrooms, onions, garlic, coriander, and remaining salt and pepper. Cook until onions are soft and translucent (about 5 minutes). Remove from heat and let cool completely.

Spray baking sheet with cooking spray or line with parchment paper.

Roll out both puff pastry sheets on a lightly floured surface until each is about 2-3 inches larger than it's original size.  Cut each sheet in half, so you have four pastries.

Divide cooled mushroom mixture into four equal parts, then spread each part on the four pastries, leaving about a 1-inch border all the way around for sealing.

Lay two ham slices over each pastry, overlapping them to cover mushrooms completely.

Brush each cooled chicken breast with mustard to completely cover, then lay each breast on top of the ham-topped pastries. 

Roll the chicken up in its pastry, making sure it's completely wrapped.  Brush edges with beaten egg and tuck ends to seal

Place each pastry on baking sheet, seams down.  Score each one or two times, then brush with remaining egg.

Bake for 25-30 minutes, until the pastries are golden brown and the internal temperature reaches 165.  Allow to rest for 3-5 minutes before slicing.

In the same skillet you cooked the mushrooms in, melt 1 tbsp butter over medium heat.  Add the shallot and cook about 30 seconds.  Add the cherries, broth, 1/4 cup orange juice, orange zest, and honey.  Increase the heat to high and simmer until reduced (about 10 minutes).  Remove from heat and whisk in remaining 1 tbsp butter, and salt and pepper to taste.  Serve over chicken.