In a small bowl combine jerk seasoning and one of the chopped serrano peppers. Rub mixture onto both sides of chicken breasts. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add chicken. Cook for 8 to 10 minutes or until tender and no longer pink (170 degrees F), turning once. Transfer to a serving platter; keep warm.
Add 2 tablespoons peach nectar and the onions to skillet. Cook and stir over medium heat for 4 to 5 minutes or until onions are just tender.
In a bowl combine remaining nectar, half of the peaches, half of the plums, the remaining serrano pepper, brown sugar, and salt. Add to skillet. Cook and stir over medium heat about 2 minutes or until slightly thickened and bubbly. Remove from heat. Stir in cherries and remaining peaches and plums. Spoon over chicken. Serve with cooked rice, if desired. Makes 4 servings.