Begin by adding the cherries to your clean and sterile jar. Leave a little space at this point, the jar should be loosely filled up to within about half an inch of the rim.
Fit the cinnamon sticks alongside the cherries. At this point the jar should be well packed. You can add some extra cherries if there is still space in your jar, but again leave about half an inch gap at the top.
Add the whole cloves and the sugar.
Pour the bourbon into the jar slowly. This will begin to dissolve the sugar and will sink into the jar, causing some air bubbles to come to the surface as it fills the space. Fill the jar, continuing to leave half an inch gap at the top.
Tightly screw the lid onto the jar and shake the jar to help disturb the sugar which will have sunk to the bottom. Invert the jar so that it is sat upside down on the counter and leave to sit for about half an hour. (see note)
After half an hour, shake the jar again and flip back over. Repeat this process (shaking and flipping the jar) until all of the sugar is dissolved - usually 3-4 flips.
Once the sugar is dissolved, place the jar in a cool dark place and allow to sit for about 4 months to age. This will allow the flavours to infuse. (see note)
After four months, open the jar and decant into small glasses, serve with the soaked cherries on the side.