3/4 cups of dark brown sugar.
2 cups of fresh, whole cherries
1 cup of bourbon
I recommend dissolving the brown sugar in small quantities of bourbon, as opposed to the entire cup. Unsubstantiated, or otherwise, I was concerned about alcohol evaporating too much. Last minute, I decided to pit and crush the cherries. Pulling off the stem, inserting a paper clip and twisting it around the seed prevented cherry mutilation.