Combine farro, 3 cups water and 1/2 teaspoon of the salt in a medium lidded pot. Bring to a boil; reduce heat to a low simmer, cover and cook 50 minutes or as per package directions. Drain and pour into a bowl.
Meanwhile, whisk together 2 tablespoons of the balsamic vinegar, the honey, 1/8 teaspoon of the salt and the pepper in a medium bowl. In a slow stream, whisk in olive oil until well combined. Pour over hot, drained farro. Mix well and cover bowl with plastic wrap. Refrigerate at least 2
hours or overnight.
Stir in chicken, cherries, almonds, mint, remaining 1/2 teaspoon salt and remaining 2 tablespoons vinegar.