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Add sugar, lemon juice, cherry juice, almond, and vanilla extract to a saucepan.
Slowly bring to a boil, then reduce to a simmer, stirring along the way.
Simmer for 5 minutes, then add the cherries to the pot and remove from the heat.
Once room temperature, transfer to a mason jar and store in the refrigerator for at least 12 hours before serving.
For a thicker consistency, add cornstarch. First, mix together 1 tbsp of cornstarch and 1 tbsp of cold water. Slowly add the cornstarch to the simmering liquid and whisk to combine. Let simmer for 5 minutes, then add the cherries and turn off the heat.