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Fill a large (1L+) jar with pitted cherries, then cover with whiskey, making sure that all of the cherries are submerged. Let sit in a cool, dark place for about a week (you can taste as you go). Room temp is fine.
Strain out the cherries. Transfer the cherries to a wire rack and let them dry off at room temperature for a few hours. Once they are dry, you can dip them in melted chocolate. We like to sprinkle some flaky salt on top!
We keep these stored in the freezer. They're super strong, so beware!!
To make the cherry whiskey smash (makes 1): Slice half of a lemon into wedges. Add to a cocktail shaker with ~4-5 mint leaves. Muddle, then add in ice, 2 ounces of the cherry infused bourbon and ½ ounce maple syrup or honey. Shake until well chilled, then strain into a glass with ice. Garnish with mint and a cherry. Enjoy!