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Combine sugar, cherry juice, vanilla and almond extracts, cinnamon, nutmeg, and salt in a saucepan, and bring it to a simmer. Stir occasionally as the sugar dissolves.
Add the Luxardo Maraschino Liqueur and whisk to combine. Add the pitted cherries. Stir to coat all of the cherries in the syrup. Simmer for 10-15 minutes to soften the cherries slightly.
Turn off the heat, discard the cinnamon stick, and allow the cherries to cool. Once cooled, store in the fridge in a tightly sealed jar.