In a large saucepan over medium heat, mix together the sugar, cherry juice, and cinnamon stick, cooking until sugar dissolves and stirring frequently about 3 - 5 minutes.

Add the pitted cherries, continue to cook over medium heat for 8 - 10 minutes. Turn off heat, and add in the lemon juice, vanilla extract, almond extract, and salt.

Allow the cherries and syrup to cool, then transfer them to a clean covered jar and refrigerate for up to 2 weeks. This flavored recipe is for refrigerator storage only; for shelf-stable cherries, use a tested canning recipe from the National Center for Home Food Preservation.