1. In a small bowl, add the olive oil, lemon juice, vinegar, and spices. Whisk until combined.
2. Cut the stalks from the fennel bulb, reserve some fronds for garnish. Cut the bulb in half lengthwise and remove the core. Cut the bulb into quarters and thinly slice, or use a mandolin. Cut the apple into quarters, remove the seeds and thinly slice. Toss the fennel and apple with the dressing and allow to sit for about 30 minutes to fully marinate.
3. To serve, place the salad into a serving bowl and garnish with fennel fronds and sour cherries.