Measure out 2 cups cherries and remove the stems. Reserve any remaining cherries for another use. Quarter the cherries and place them in a small bowl. Add the Kirschwasser and allow them to steep for 1 hour.

In a medium saucepan, whisk ½ cup of the Bada Bing cherry juice and cornstarch until smooth.

Add the cherry mixture into the cornstarch mixture and stir well.

Bring mixture to a boil, stirring constantly until thickened and bubbly.

Cook for approximately 1 minute.

Pour into a bowl and place plastic wrap directly on filling to prevent a skin from forming.

Chill until cold and thickened.

Use filling for Chef Gail Sokol’s Black Forest Cherry Cake or as a topping over ice cream or poundcake.