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In a medium nonreactive saucepan, combine everything but the cherries. Bring to a boil, then reduce heat to medium and simmer, uncovered, until slightly reduced. This takes about 10 minutes. Prick each cherry several times with a needle. Add cherries, cover, and remove from heat. Allow to steep 15 minutes. Uncover and let cool to lukewarm. Transfer cherries and liquid to 1 1/2 pint jar and cover. Let stand at room temperature 24 hours. For longer storage, refrigerate. I have kept jars of this for up to a year (using great willpower) and they are still good.
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