Turn and brush with melted butter (or margarine) and sprinkle with salt, pepper, and paprika. Continue cooking 35-45 minutes or until done, turning every 10 minutes. Thaw and drain sour cherries, reserving 1/2 cup (125 mL) juice. Put sour cherries and remaining juice in a saucepan; add sugar and heat to boiling. Combine reserved juice and cornstarch, stir into the sauce along with the 1/2 cup (125 mL) broth, and cook until thickened and clear.