What you see here is a jar of homemade Maraschino cherries — got the cherries at the Greenmarket last weekend and put them in to macerate on Monday morning.  Perhaps I'll taste them this weekend, but I'm sure they just get better with age.  Recipe from the New York Times:

Time: 20 minutes, plus 2 days' macerating

1 cup maraschino liqueur

1 pint sour cherries, stemmed and pitted (or substitute one 24-ounce
jar sour cherries in light syrup, drained).

Bring maraschino liqueur to a simmer in a small pot. Turn off heat
and add cherries. Let mixture cool, then store in a jar in refrigerator
for at least 2 days before using, and up to several months.

Yield: About 1 pint.