Canning is simple to do. If you can boil water, you can can fruit. I use clean, hot Mason jars, sealing the caps and lids by placing the filled jars in a large pot of boiling water and letting them boil until the caps seal. If you're not comfortable with the concept of canning, you can refrigerate the preserves for up to four months. The Cherry Preserves recipe uses a classic method for jam-making.
Brandied Cherries are a delicious treat served warm over vanilla ice cream.
I've also included Clafouti Limousin, a classic French dessert, that is great served warm or room temperature. The cherry pitter is a very helpful kitchen gadget, available at kitchen stores. P.O. Box 0, Brentwood, CA 94513. Combine the sugar and water in a heavy pot. Simmer over low heat, stirring occasionally, until the sugar is dissolved.