Homemade cherry liqueur with cherry pits

Wash the cherries, pour them into a 3-liter jar layer by layer with sugar. Mash the berries with a pusher. Top up the jar with water so that there is still 4 cm of empty space on top for fermentation.
Install a water seal on the jar, put it in a warm place for fermentation. When the fermentation process is completed, strain the cherry liqueur, squeeze out all the cherries. Leave the infusion for 3 days and filter again.
Pour the liqueur into bottles and put it in the refrigerator or in another cool place. Such a liqueur can be stored for up to 3 years. Moreover, the longer it is stored, the tastier it is.