In a medium saucepan, combine pomegranate juice and sugar.

Bring the mixture to a simmer over medium-high heat, whisking constantly until the sugar is dissolved.

Continue to cook, whisking constantly, for 10 minutes or until the mixture becomes syrupy.

Remove the saucepan from the heat and let it cool completely for about 30 minutes.

While the syrup cools, remove the pits from the fresh cherries, leaving the stems intact.

Divide the pitted cherries evenly among three sterilized 8-oz jars.

Whisk the bourbon into the cooled pomegranate juice mixture.

Pour the bourbon-pomegranate mixture into each jar, filling it to about 1/4 inch from the top.

Wipe the rims of the jars clean.

Cover each jar with a metal lid and screw on the bands securely.

Chill the jars in the refrigerator for 2 weeks before using. The bourbon-soaked cherries will keep in the fridge for up to 6 months.