Special equipment: two 1-quart sterlized jars
Wash the cherries and remove the pits, leaving the cherries whole. Place them in a 1-quart sterilized jar.
Add the sugar, salt and 1/2 cup water to a small saucepan and cook over medium heat until the sugar dissolves completely, about 8 minutes. Turn off the heat. Stir in the
maraschino liqueur, almond extract and lemon juice.
Pour the syrup over the cherries and stir to coat. Cover the jar with a lid and let cool completely before refrigerating. Keep refrigerated, gently shaking daily to redistribute fruit and syrup, 1 week before using.