In a small saucepan, whisk together tart cherry juice, chipotle in adobo sauce, honey, and dark brown sugar. Bring to a boil then keep on a low simmer for 20-25 minutes, or until the liquid has reduced by half and has slightly thickened. It'll get thicker as it cools. It will be a liquid/loose glaze.
Cook salmon however you like and to your desired doneness: in a skillet, in the oven, grill, etc.
Brush a generous amount of glaze on the salmon prior to serving and use additional glaze, as desired.