Wash and pit the cherries, using a paring knife or cherry pitter. Leave the stems on for effect if possible.

In a saucepan, combine the sugar, water and salt and bring to a simmer. Stir until dissolved, then turn off the heat.

Add the lemon juice, almond extract, cherry liquor and grenadine and stir.

Add the cherries to clean quart-sized glass jar and pour the hot liquid over them. Allow to cool to room temperature.

Cover tightly and refrigerate for up to two weeks, or process in a hot water bath according to a canning guide's instructions.