Wash and pit the cherries and put them in a preserving jar. Add vanilla, cloves, 250 ml of water and the grain brandy. Close the jar tightly and put it in a sunny place.
After about 1 month, strain the mixture through a fine-mesh sieve.
Boil the sugar with the remaining water, let it cool down and mix it with the brandy mixture.
Pour the cherry liqueur into well-sealed bottles and let it rest for at least 2 months.
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