Brandied Cherries

1. Drain the cherry pie filling in a sieve. Reserve cherries.
2. In a heavy saucepan, heat the sugar and water until a thin syrup forms.
3. In a mason jar, combine cherries, cooled syrup, almond extract, and wild dark cherry extract.
4. Refrigerated for 12 hours before use.

Use in cocktails, cakes, or on top of ice cream.

The recipe is adapted from The Cake Bible.