Place the cherries and sugar in a medium saucepan. Stir well until the cherries start to release their juice and the sugar begins to dissolve. About 10 minutes. Slowly Add water and stir. Heat the cherries, water and sugar on low for about 10 minutes until the sugar is completely dissolved. Stir occasionally. Then turn the heat up to medium and bring to a low boil. Boil about 5 minutes. Remove the pan from burner and cool. Strain over a fine mesh strainer to remove the solids. Store cherry syrup in a mason jar in the refrigerator. Will keep for 2 weeks.