Split the vanilla bean pod and add it to a container large enough to hold all the ingredients, except the sugar and water. Add the pitted cherries, brandy, and cinnamon; seal. Let this mixture macerate for 6 weeks, shaking it gently every few days. Strain.

Bring the water and sugar to a gentle boil and simmer until the sugar has dissolved. Add this to the cherry liqueur, stirring all the juiciness together. Transfer to sterilized bottles and store in a dry, cool place. Leave to mature for six months.

Don't forget that the cherries will be full of cinnamon and vanilla goodness, so try adding them to mascarpone for an Italian-style summer pudding. Or they're delicious dipped in dark chocolate.