Here is an adaptation of several different recipes on brandied (or really, cognac) cherries.
I've run the recipe with fresh cherries, frozen cherries, and dried cherries. Fresh are my least favorite. Dried are by far the best.
Bring 3/4 cup of sugar in about 1 1/4 cup of water to a soft boil. Simmer with cinnamon stick or two, a couple cloves, cardamom pods (about 4), and anything else you want to spice the sugar. Simmer about five minutes. Basically, reduce it to the thickness you want the syrup. Add 1 cup of cognac.
I put cherries directly into a jar and then spoon the mixture over them. Then seal and store!
