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.

If you are not using a hot water bath then allow to cool, and gently transfer to clean jar(s) and keep in jars in the refrigerator for up to 2 weeks.

If using the hot water bath to seal, transfer cherries and their liquid to clean, sterilized jars while cherries are hot. Do not fully tighten lids, just finger tight.

Fill a large stockpot halfway with water and bring to a boil. Place jars carefully in the stockpot, bring water back to a boil and process for 10 minutes. For more details on canning and hot water baths, this is a great article to reference.