Stone the cherries or slit the skins to allow the syrup to penetrate.
Boil the other ingredients for 10 minutes with the lid on the pan.
Remove the spices and add the cherries.
Simmer for 5 minutes.
Drain from the liquid and pack loosely into warm jars.
Boil the liquid until syrupy and pour over the cherries.
Seal down while hot and keep for a few weeks before using.
They will keep at least 12 months, and improve with keeping.