Remove the stems and pit the cherries and then place them in a small saucepan with enough water to cover the bottom of the pan.
Heat the cherries on low until they have burst and the liquid has thickened so that a spatula drawn across the bottom leaves a trail that lasts for a few seconds. Remove from heat and let cool briefly.
If using a food processor, add the garlic first and process until minced.
Add the remaining ingredients except for the olive oil and process until smooth.
Add the olive oil (If using a food processor, add the olive oil through the chute with the processor going) and emulsify.