Slightly shorten cherry stems and carefully pit cherries, mix with sugar in a baking bowl. Place in a cool place, weighted with a plate and with the lid closed, and leave for 24 hours.
Briefly bring the cherries, including the juice, to a boil, divide evenly into glasses and cool.
Form a halved vanilla pod in each glass. Mix the Maraschino with the cherries and divide among the glasses. Close the glasses tightly and shake briefly before putting away.
Keep refrigerated and steep in about 3 to 4 months.
Summer in the Kitchen, Hallwag Bern