Make the Cherry Sauce: Combine the sugar, water and cornstarch in a saucepan over medium heat until smooth. Add cherries. Bring to a boil, stirring constantly. Cook and stir for 8-10 minutes or until thickened and cherries are softened. Remove from the heat. Stir in lemon juice. Cool completely. Transfer sauce to a bowl.

Heat oven to 400 F.

Pierce potatoes with a fork. Place potatoes on an ungreased rimmed baking sheet. Bake for 55-60 minutes or until tender. Cool potatoes on a wire rack.

Meanwhile, melt 2 tablespoons butter in a large, heavy skillet over medium heat. Add onion; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Cook for 25-30 minutes longer or until onion is golden brown, stirring occasionally, adding a tablespoon water as necessary for a deeper color if desired.

When cool enough to handle, cut each potato in half lengthwise. Scoop out center pulp into a large bowl. Mash the potato pulp, garlic powder, onion powder and remaining butter. Stir in the gouda, bacon and onion. Season with salt and pepper to taste.

Shape potato mixture into 1 1/2-inch balls. Place balls on a parchment-lined rimmed baking sheet. Cover and refrigerate for 30 minutes.

Place flour into a large, shallow bowl. Lightly beat eggs in a separate large, shallow bowl. Place bread crumbs into another large, shallow bowl. Coat balls in flour. Dip balls into eggs; then coat with bread crumbs, shaking off any extra coating between steps. Place balls on the same pan.

Heat air fryer to 400 F. Spray the basket with cooking spray.

Lightly spritz croquettes with cooking spray just before placing into air fryer basket. Arrange croquettes in a single layer in the basket.

Set timer for 5-7 minutes. Fry croquettes, removing basket at 3 minutes; gently shake. Cook for 2-4 minutes longer or until light golden brown. Repeat steps with remaining croquettes. Serve croquettes with cherry sauce.