When you've had your fill of cherries for their short season but dream of more later, suspending them in an anisey syrup of ouzo and sugar is a way to keep them, stored in the refrigerator, halfway to next year's cherry season. Use them as a topping for pancakes or ice cream, as a side sauce for chocolate ancho chile steamed pudding cake, or spooned directly out of the jar when you'd like a taste of cherry in November. Pernod or anisette will do as a substitute for the harder-to-find, and more expensive, ouzo.