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Combine vinegar, sugars (white and brown) and spices in a saucepan and bring to a boil, stirring frequently for about 3 to 5 minutes.
Add sliced jalapeno and return to a boil. then reduce heat and let simmer for 5 minutes.
With a slotted spoon, remove jalapeños and set aside in a bowl.
Bring the sugar mixture back to a boil and cook until slightly thickened, for about 6 to 8 minutes. Stirring occasionally.
Remove from heat and let cool completely.
As the sauce is cooling down, add and mix together your pineapple, and cherries to the jalapeños in the bowl.
Once mixed, add fruit to a glass container fitted with a lid.
Pour cooled sugar mixture over the top and seal the jar.
Let stand until completely cooled before covering with lid.
Set in refrigerator at least 4 hours before serving. Ideally 24 hours for best result.