Wash the cherries and put them in a gallon crock or jug. Add the whiskey, cover with cheesecloth or cork loosely. Set aside for 3 months or longer (mark you calendar) in a dark closet until the whiskey has absorbed the cherry flavor. After three months, combine the sugar and water in a saucepan and bring to a gentle boil over medium-high heat. Stir to dissolve the sugar and continue cooking until the mixture thickens slightly. Remove from the heat and cool.
Pour the cherry and bourbon mixture through cheesecloth or a coffee filter into 1-quart sterilized bottles or decanters. To two-thirds of the cherry bounce, add one-third of the simple syrup. If you prefer it less sweet, use less simple syrup. Cork and store in a dry place.
Makes about 2 1/2 quarts