Start by removing the pits and stems from your cherries. Using a cherry pitter is the most efficient way to do it!

Next, in a large pot add the water and bring to a soft boil. Add in the sugar and whisk to dissolve.

Let it boil and add the cinnamon stick, lemon peel, star of anise, and fresh grated nutmeg to the mixture. Reduce the heat to medium low.

Add in the cherries and allow it to simmer on lower heat for 2-3 minutes. They should just be slightly tender, but still hold up and have some bite to them.

Turn off the heat and stir in the Luxardo liqueur and the vanilla extract.

Immediately remove the pot from the burner and place it carefully in an ice bath to cool. I use one side of the sink filled with cold water and ice and place the pot right in. Stir for a few minutes to also speed up the process.

Once fully cooled to room temperature, divide into jars and place in the fridge. These are best kept cold unless you properly can them and follow safety procedures for doing so.