Never use brandy when making liqueur. It has a characteristic fruity aroma, saturated taste and is unsuitable for mixing with other aromas.
Distribute the washed and cleaned of pits sour cherries evenly (eyeball it) in two 12 1/2 cups (3 L) jars. In another suitable container, mix the vodka with the sugar. Stir until it melts (this way you keep the fruits intact after stirring the sugar).
Distribute the liquid evenly in the 2 jars. Put them in a dark, cool area. Never keep them in a sunny, warm area! ! ! Trust me, I know from personal experience!
Shake the jars with the fruits occasionally and return to the cupboard. After about 30-40 days, your liqueur will be ready.
Strain the liquid into 4/5 cup (200 ml) bottles. I like to experiment, so I put a different aroma in each one - a geranium leaf in one, cinnamon stick in another, a clove bud in a 3rd, vanilla, nutmeg, etc.
I keep the sour cherries with part of the liquid in the fridge. That way I can use them for cakes, ice cream, to caramelize them or put them in ice trays. It's a pleasure for every female palate.