That's pretty much it. We've experimented a lot over the years and found that to get the best cherry brandy that is smooth and has a sweet cherry finish is start with fresh sweet black cherries and pull the stems off.
Fill a canning jar with washed cherries (you can leave the pits in) and add brandy to the top. I suggest a decent brandy that you like to drink straight. Cheaper brandy will taste cheap. Seal the jars and put in the cupboard for about a month, until the brandy is nice and red. You can leave it for longer, it won't go bad and it's not something I would drink a lot of anyway. Brandy-pickled cherries are good too. ;)
Definitely lose the stems; they are bitter tasting. I slit my cherries to open the meat and help the brandy to infuse.
[C’mon! Don’t think like that!]
Thanks. I’m going to try that.