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Prepare the cherries: If using fresh cherries, prick each one in several places with the tip of a knife, but there is no need to pit them. If using frozen cherries, let them thaw and reserve the juices.
Combine ingredients: Pour the alcohol into a 2-quart jar with a tight-fitting lid. Add the sugar, cover, and shake until the sugar dissolves. Add the cherries, any juices, and cinnamon stick, cloves, allspice, and nutmeg. Cover and shake to combine.
Let the bounce age: Let stand in a warm, bright spot, such as near a sunny window, for 1 week. Transfer to a dark spot at cool room temperature (such as in a pantry, cupboard, or closet) and let sit, undisturbed, for at least 6 weeks and up to 3 months.
Strain the bounce: Strain the bounce through a fine mesh strainer or cheesecloth into a large measuring cup or bowl, and discard the solids. Let stand overnight to let any sediment sink to the bottom.
Store and enjoy: Carefully pour or ladle the bounce into a clean 1-quart jar with a lid, leaving any sediment behind. Store, tightly covered, at cool room temperature or in the refrigerator.