Place sugar, water, cinnamon and lemon peel in a saucepan. Bring slowly to the boil, stirring until sugar has dissolved, then boil for 10 minutes. Add cherries and simmer for 5 minutes. Remove cherries with a slotted spoon and pack into warm, sterilised jars. Add enough brandy to come half-way up the cherries, then top up with syrup, covering cherries completely. Seal jars at once, and store in a cool, dark place for at least a month before using.
Note: You can get cherry stoners at specialty kitchen shops and department stores. They remove the stone neatly, leaving the cherries whole.