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Wash and remove the stems from the cherries.
Put the cherries into the wide mouthed glass jar.
Put the sugar into the jar.
Use muddler to crush up the cherries, releasing juice, mixing things up with the sugar. Be sure that every cherry has been broken open.
Stir the cherry-sugar mixture together until all of the sugar has been moistened by the cherry juice.
Seal the jar and let sit in a cool place to macerate for at least 24 and up to 48 hours. Monitor for signs of fermentation.
After maceration is complete, add the cider vinegar, balsamic vinegar, cinnamon quills, and cracked black peppercorns to the jar, seal and shake well. Store in a cool place for at least 7 and as long as 10 days.
When ready, strain the contents of the jar into a sufficiently large non-reactive bowl. Press as much liquid as possible from the cherries.
Set up your funnel with cheesecloth and pour the shrub into your bottle(s) for storage.
You are done. Clean up and get ready to make some cocktails.