Try drying them. Pit a trayful and put them on a lined baking tray in a very low oven - 30-50 deg - basically the defrost function if your oven has one - with the fan on. Stir them about every hour or so until they dry to snapping point. Or stop at the shrivelled but still bendy stage and freeze them in a vacuum bag. I’ve heard of people drying them in a microwave but I’ve never done that and don’t know how. Dried cherries are a wonderful snack and really add something to cakes, mince pies etc. I’ve put them in chook stuffing too. Use them anywhere that calls for sultanas or currants or raisins.