Cherry Liqueur
from http://www.seriouseats.com/

Cherry liqueur is sweetened and can be made with any type of spirit base. Brandy is the most common, so cherry liqueur is often called cherry brandy. Then there's kirsch or kirschwasser, which is an unsweetened eau de vie distilled from cherries (a true brandy). You can't use kirsch and cherry liqueur interchangeably, since one is sweet and the other isn't. Also see Kirsch vs. Cherry Liqueurs

Despite the somewhat confusing name game, it's actually not difficult to know if you have the right bottle in your hand. Kirsch, the unsweetened eau de vie, is clear in color, while liqueurs will be dark.

Cherry Heering is a favorite cherry liqueur, and it's not hard to find for about $25 or $30 a bottle. It's made with real cherries and it actually tastes like cherries. There are also more affordable options from Bols and Hiram Walker.

Making your own cherry liqueur is a simple and inexpensive way to expand your home cocktail repertoire.

Bing cherries are sweet and easy to find. However, you could use tart cherries for a less sweet result, or mix a variety of cherries together. If using frozen, let them defrost before use. To add a little bitterness and a slight almond flavor, you could leave the pits in some or all of the cherries. If you prefer a stronger brandy flavor, substitute more brandy for the vodka. Other spirits such as bourbon and rum could also work well.

6 cups Bing cherries, pitted
1 cup brandy
1/2 cup vodka
1 cup water
1 cup sugar
1 cinnamon stick, broken (optional)

Put the pitted cherries at the bottom of a sealable glass jar and muddle them with a wooden spoon or muddler to release some juice. Drain the juice into a separate container and set aside. Then add the brandy, vodka, and cinnamon stick, if using, to the muddled cherries. Seal and shake the jar. Let steep for one week at room temperature away from direct sun, shaking every few days.

Combine the reserved cherry juice, sugar, and water in a pan and bring to a boil, stirring frequently until sugar dissolves. Remove from heat and let cool. Once the syrup is cooled, add it to the steeping jar, seal, and shake. Then let it steep for an additional 2 to 5 days. Strain through fine-mesh sieve lined with cheesecloth into glass jar or bottle. Store in the refrigerator for up to 3 months.